Mentai Dipping Noodles
Ingredients
1 tablespoon Sesame Oil
1/2 teaspoon grated Ginger
1/2 teaspoon grated Garlic
1/2 Green Onion
1/2 tablespoon Rice Vinegar
1/2 tablespoon Soy Sauce
200ml Water
1/2 tablespoon Japanese Soup Stock
1/2 tablespoon Chicken Bouillon
2 tablespoons ground Sesame seeds
1 bag of Caviar Mentaiko Sauce
1 serving of cooked Chinese Noodles
Preferable amount of Mentaiko (topping)
Preferable amount of bamboo shoots
Preferable amount of braised Pork
Preferable amount of boiled Egg
1 packet of dried seaweed flakes
Directions
1. Heat Sesame Oil on pan, and put in Ginger, Garlic, and Green Onion.
2. Lightly mix, and add Rice Vinegar, Soy Sauce, Water, Japanese Soup Stock, Chicken Bouillon and Sesame seeds.
3. Once boiling, add Caviar Mentaiko Sauce. Lightly mix.
4. Place the cooked Chinese Noodles in a bowl, and top with Mentaiko, Bamboo shoots, braised Pork, boiled Egg, and dried seaweed flakes.
5. Serve the soup in a separate bowl, and enjoy the noodles by dipping it in the soup.
Mentai Meat and Potatoe Stew
Ingredients
Preferable amount of Oil
200g thinly-sliced meat
3 potatoes
1/2 carrot
1/2 onion
200ml Water
1/2 tablespoons “Dashi-no-Moto”
2 tablespoons cooking sake
2 tablespoons sugar
2 tablespoons Mirin
2 tablespoons Soy Sauce
1/2 bag shirataki
1 Mentaiko (to mix)
5 snow peas
Preferable amount of Mentaiko (topping)
Directions
1. Heat oil in a pot.
2. Start cooking the meat. Once it is mostly cooked, add potatoes, carrots and onions.
3. Add water, Dashi-no-moto, cooking sake, sugar, mirin, soy sauce and cook thoroughly.
4. Add shirataki, and cover pot with aluminum foil and cook.
5. Mix thoroughly and cover again.
6. Once the liquid is gone, add 1 Mentaiko and mix.
7. Top with snow peas, and plate.
8. Top with Mentaiko, and enjoy!
Mentai-Grilled Mackerel Sushi
Ingredients
3 Shiso leaves
1 Mentaiko
1/2 Grilled Mackerel
Directions
1. Place sushi rice on seran wrap in a rectangular shape (size of the Mackerel).
2. Evenly place the shiso leaves so it covers all of the rice.
3. Cover the Shiso with a layer of Mentaiko.
4. Place the 1/2 grilled Mackerel on top.
5. Wrap the stacked ingredients and twist the ends so it keeps the shape.
6. Place in the fridge for 12~24 hours.
7. Cut into preferable pieces, serve and enjoy!
Mentaiko Cream Pasta
Ingredients
6 tbsp Kanefuku Mentaiko
2 servings Udon or 8 oz Pasta
2 tsp Green Onion
1/2 tsp Black Pepper
2 tsp Butter
1 1/2 cups Milk or Soymilk
4 tbsp Dashi / Fish Broth
2 tbsp Powdered Cheese
Roasted Sesame, Nori / Dried Seaweed (optional)
Directions
1. Cook pasta according to the package instructions.
2. Melt the butter in a large pan and add milk, dashi, and Kanefuku Mentaiko. Simmer for 3 minutes.
3. Add pasta and toss until evenly coated.
4. Garnish with chopped green onions, powdered cheese, black pepper, roasted sesame and nori before serving.
Mentaiko Dip
Ingredients
4 tbsp Kanefuku Mentaiko
3 tbsp Sour Cream
4 Boiled Eggs
1 tbsp Green Onion
1 tbsp Red Onion
Crackers, Buttered Toast, Vegetable Sticks
Directions
1. Chop the red onions, green onions and boiled eggs.
2. Rinse chopped red onions under running cold water for two minutes and drain well.
3. In a medium bowl, mix Kanefuku Mentaiko, sour cream, boiled eggs, green onions and red onions.
4. Enjoy with crackers, buttered toast or vegetable sticks.