Who Ever Thought Mentaiko Would Work So Well with Mac & Cheese?April 21, 2015
Lately it’s been trendy to turn any popular snack into fusion with the addition of a completely unexpected traditional Asian ingredient. Case in point: the mentaiko pasta. Called myeongranjeot in Korea, mentaiko is the marinated roe of cod and pollock. Its characteristically fishy taste works surprisingly well not only as a replacement for anchovies in pasta, but also as a salad topping, baguette filling, or french fry dip. A spoonful of mentaiko sprinkled over a covering of baked cheese or mayonnaise dip is bound to tease your tongue with pricks of sea-saltiness, which is why we wanted to find out if it’s a good addition to the macaroni and cheese we’ve grown up with.
The verdict? It’s great. For those who are used to drowning their macaroni in thick, creamy cheese, the mentaiko makes a good, fishy complement. For some it can be an umay breaker, but at the same time it does not overpower the taste and creaminess of the cheese. The roe has an interesting texture as well, and after each spoonful you might find yourself playing with the little round beads on your tongue. Give the roe a bite, and a gust of flavour will burst forth. Add some good ole macaroni into the fishy, cheesy creaminess, and you’ll have an international fiesta in your own little bowl.
Mentaiko Mac and Cheese
Total time: 20 minutes (10, mins prep, 10 mins cooking)
Yield: 4 servings
Ingredients: Mac and Cheese
- 4 cups macaroni, cooked
- 2-3 tbsp ebiko, for topping
Ingredients: Mentaiko Cheese Sauce
- 1 cup cheddar cheese, grated
- 1/4 cup Cheez Whiz
- 1 cup cream or milk
- salt & pepper, to taste
- 1 tsp mustard
- 1 tbsp mentaiko
- 1/4 cup japanese mayo
- 1/4 cup mentaiko, additional
- In a sauce pan, simmer together all ingredients for mentaiko cheese sauce.
- Toss together cooked macaroni and warm mentaiko cheese sauce. transfer to serving bowls and top generously with ebiko.
- Serve warm.