If you’re looking for a light, refreshing pasta that feels a little different from the usual hot pasta dishes, this mentaiko cold pasta is an easy option to try.
The key to this recipe is cooking 250 g (8.8 oz) capellini for just 1 minute 20 seconds, then cooling it without rinsing it under cold water. Instead, the pasta is lightly coated with extra-virgin olive oil and spread out on a wide tray to cool. The sauce uses an easy 2:2:2:2 ratio of low-sodium myeongran-jeot (salted pollock roe), mayonnaise, extra-virgin olive oil, and grated Parmesan for a creamy, savory sauce with plenty of umami.
Add golden-brown shiitake mushrooms, and the delicate capellini becomes evenly coated in the roe sauce for a light yet flavorful cold pasta dish.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 250 g (8.8 oz) capellini pasta
- Shiitake mushrooms
🧂 Sauce & Seasonings
- 2 tbsp extra-virgin olive oil
- 2 spoonfuls grated Parmesan cheese
- 2 spoonfuls low-sodium myeongran-jeot (salted pollock roe)
- 2 spoonfuls mayonnaise
- Black pepper
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Mentaiko Cold Pasta
- Cook the capellini: Bring a large pot of water to a boil. Add 250 g (8.8 oz) capellini and cook for exactly 1 minute 20 seconds, then drain.
- Coat with olive oil: Transfer the cooked pasta to a wide tray. Lightly drizzle with extra-virgin olive oil so the strands do not stick together.
- Cool the pasta: Spread the oiled capellini out as widely as possible across the tray and let it cool at room temperature.
- Cook the shiitake mushrooms: Heat a little oil in a skillet, add the shiitake mushrooms, and cook until golden brown on both sides.
- Make the mentaiko sauce: In a bowl, combine 2 spoonfuls grated Parmesan cheese, 2 spoonfuls low-sodium myeongran-jeot, 2 spoonfuls mayonnaise, and 2 tbsp extra-virgin olive oil. Mix well, keeping the easy 2:2:2:2 ratio.
- Toss the pasta: Add the prepared sauce to the cooled capellini and toss until the noodles are evenly coated. Arrange the pasta on a plate, slice the cooked shiitake mushrooms into bite-size pieces, and place them on top.
- Finish: Add a little black pepper, a pinch of grated Parmesan, and a light drizzle of extra-virgin olive oil before serving.
✓ Key Tips for Success
- Do not rinse the pasta under cold water: Rinsing the cooked capellini removes starch from the surface, which can prevent the cold mentaiko sauce from clinging properly. Instead, lightly coat the pasta with olive oil, spread it out on a wide tray, and let it cool naturally.
- Check the saltiness of the roe: Regular myeongran-jeot can be much saltier than a low-sodium version. If using regular salted pollock roe, start with about 1 spoonful instead of 2 and adjust the amount after tasting.
✓ Serving Tips
- Add golden-brown shiitake mushrooms: Pan-seared shiitake mushrooms add a pleasantly chewy texture and subtle earthy aroma that pairs well with the creamy, savory roe sauce.
- Add a little heat: For a spicy finish, add finely chopped Cheongyang chili pepper or a small pinch of crushed red pepper.
- Finish with perilla or seaweed: Thinly sliced perilla leaves or crisp seasoned seaweed flakes can be added as a garnish for extra aroma and umami.
✓ How to Choose Good Myeongran-jeot
- Appearance and firmness: Choose roe sacs that are intact rather than torn or split. The surface should look smooth, and the roe should feel firm rather than overly soft.
- Color and translucency: Look for roe with a translucent membrane and a natural pale pink to light orange color rather than an intensely artificial red color.
- Aroma and moisture: Good myeongran-jeot should have a mild ocean-like aroma without an unpleasant fishy smell. The surface should look glossy without excessive liquid seeping out.
✓ Myeongran-jeot Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 132.00 kcal |
| Carbohydrates | 8.75 g |
| Protein | 20.17 g |
| Fat | 1.21 g |
| Sodium | 1,774.00 mg |
Values are based on 100 g (3.5 oz) of myeongran-jeot (salted pollock roe). Actual nutritional values may vary depending on the product, variety, portion, and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why shouldn’t I rinse the capellini under cold water?
Rinsing removes the starch from the surface of the pasta, which can make the cold mentaiko sauce slide off instead of clinging to the noodles. Lightly coat the cooked capellini with olive oil and let it cool naturally on a wide tray instead.
Q2. Why does my mentaiko pasta taste too salty?
This usually happens when regular myeongran-jeot is used in the same amount as a low-sodium version. If your roe is salty, reduce it to about half the amount and adjust after tasting, or add a small amount of extra mayonnaise and olive oil to balance the saltiness.
Cooking the capellini for just 1 minute 20 seconds, cooling it without rinsing, and tossing it with myeongran-jeot, mayonnaise, olive oil, and Parmesan in a 2:2:2:2 ratio helps the sauce cling smoothly to every strand. The salty umami of the roe is balanced by the creamy mayonnaise and rich Parmesan, while the golden-brown shiitake mushrooms add aroma and a pleasantly chewy texture.
If you want a flavorful mentaiko cold pasta recipe without making a complicated cream sauce, try this simple method. The short cooking time for capellini and the easy-to-remember 2:2:2:2 sauce ratio make it a convenient option for a quick meal or a different kind of weekend pasta dish.
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More approachable recipes and practical cooking tips are coming, so feel free to leave a comment with any dishes you would like to see next. 😊