Baking & Cooking

Abalone Mentaiko Pasta (10 minutes recipe)

I’ve been wondering how to make mentaiko (pollock roe) dishes for quite a while and happened to see some spicy mentaiko at Fairprice the other day for $5.90.


I used half of it for some salmon sashimi and cos there’s still some abalone leftover from Chinese New Year, I decided to make abalone mentaiko pasta!


Abalone Mentaiko Pasta

(Adapted from just one cookbook. Makes 2-3 servings)


  • 1.5 tbsp salt (for boiling pasta)
  • 227g pasta (I used linguine)
  • Half fresh abalone, sliced (You can substitute with scallops)
  • sack mentaiko (30g spicy pollock roe)
  • 2 tbsp milk (I used low fat milk)
  • 2 tbsp greek yoghurt (I used Farmer’s Union)
  • 2 tbsp unsalted butter (melted)
  • 1 tbsp soy sauce (I used Kikkoman)
  • Dash of ground black pepper


  1. Boil a pot of water and cook abalone and pasta for 8-10 mins (refer to packaging instructions).
  2. In a big bowl, put milk, greek yoghurt, melted butter, soy sauce and mix well together. Add a dash of ground black pepper.
  3. Cut open mentaiko sack, remove contents with a small spoon and discard the membrane. Mix mentaiko together with sauce mixture.
  4. Drain pasta and toss to combine with sauce mixture evenly.
  5. Garnish with shredded nori (seaweed) and fresh lettuce.

When I first used it for sashimi, I didn’t adjust the mentaiko ratio and O finds it too spicy. Thus for the pasta sauce, I halved the portion and he loved it. Despite lamenting he wasn’t very hungry after eating a fruit after swimming lessons, he finished his entire plate of pasta (I suspect cos it’s got his favourite yoghurt :)).


Let me know if you’ve tried this recipe! ^^

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