A '20 yen egg' transforms into luxurious mentaiko! This astonishing generic mentaiko pasta recreates an authentic taste and texture using only eggs and seasonings, without any mentaiko at all. It's the ultimate recipe that's easy to make with minimal dishes.
Ingredients
Main Ingredients (1 Serving)
- 1.4mm pasta 100g
- Egg 1
- Nori (seaweed) 4g
- Scallions to taste
Seasonings
- [A] Salad oil 1 tbsp
- [A] Doubanjiang 1 tsp
- [A] Salt 1 pinch
- [A] MSG(Ajinomoto) (MSG) 3 dashes
- [B] Water 320cc
- [B] Sugar 1 pinch
- [B] Fish sauce 2 tsp
- [B] Hondashi (Japanese dashi powder) 1/3 tsp
- Butter 10g
Steps
- In a frying pan, add `1 tbsp salad oil` and crack in `1 egg`.
- Add `1 tsp Doubanjiang`, `1 pinch salt`, and `3 dashes MSG(Ajinomoto) (MSG)`. Mix well without turning on the heat.
- Turn on the heat and stir-fry, mixing constantly to prevent it from clumping.
- Using chopsticks, flip and crush the egg while stir-frying until it is completely cooked through.
- Once the heat is off, finely chop the stir-fried egg in a food processor or a manual chopper (like aブンブンチョッパー) until it has a crumbly texture. `【Tip!】` By thoroughly evaporating moisture during stir-frying, the egg will become finer and more crumbly, allowing it to mimic the texture of mentaiko.
- In a frying pan, add `320cc water`, `1 pinch sugar`, `2 tsp fish sauce`, and `1/3 tsp Hondashi`.
- Once boiling, add `100g of 1.4mm pasta` and boil for 5 minutes over medium heat. `【Tip!】` Heating fish sauce mellows its unique aroma and enhances the seafood flavor. Adjust the heat so that the water evaporates by the time the pasta is cooked.
- After 5 minutes, when most of the water has evaporated, add `10g butter` and the finely chopped imitation mentaiko, then mix well with the pasta.
- Plate the pasta, crumble and scatter `4g nori (seaweed)`, and top with `scallions to taste`. Serve.
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