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<\/a><\/p>\nAvocado Mentaiko Pasta<\/strong><\/p>\n I know some people do not like recipes that call for unusual ingredients.<\/p>\n <\/p>\n It is nice to be able to make a fabulous dish only with what you have in your fridge and pantry.<\/p>\n I get it.<\/p>\n But if you don’t try new things, you’ll never know what you are missing, right?<\/p>\n In the real life I tend to be a cautious person, but when it comes to food I’m proud to say I’m pretty adventurous and I’m not afraid to try new things (Of course I have limits, and I know I can never be like Andrew Zimmern!).<\/p>\n Well, you probably guessed why I’m talking about this today.<\/p>\n Yes, it’s because of this thing called “mentaiko” in today’s post title.<\/p>\n Mentaiko or karashi-mentaiko is the marinated roe of pollock and cod, and is a common ingredient in Japanese cuisine (per Wikipedia).<\/p>\n Just like another type of fish roe, caviar, mentaiko is a kind of delicacy but since it’s not super expensive, it’s more accessible.<\/p>\n As you can guess, mentaiko has a fresh salty flavor that remind you of the ocean, and it’s also slightly spicy (from the marinade).<\/p>\n This pasta was an awesome lunch for me, as I’m a big fan of both mentaiko AND avocado.<\/p>\n How could I resist it!<\/p>\n It IS difficult to find fresh mentaiko unless you live close to a large Japanese grocery store, like Mitsuwa.<\/p>\n But you can probably find a pre-made mentaiko sauce package like this<\/a> at a smaller Japanese grocery store or an Asian store; I got mine at a local Asian grocery store, United Noodle, here in Minneapolis.<\/p>\n Avocado Mentaiko Pasta (1 serving):<\/strong><\/p>\n 100~150g cooked pasta 1. Combine all the ingredients except for the last three ingredients. 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Avocado Mentaiko Pasta I know some people do not like recipes that call for unusual ingredients.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-32909","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32909"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32909\/revisions"}],"predecessor-version":[{"id":33031,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32909\/revisions\/33031"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon olive oil
\n1 package store-bought mentaiko sauce
\n1\/2 avocado, half sliced, the other half roughly mashed with a fork
\nfresh lemon juice
\npinch of sugar
\nsalt and pepper
\n1\/4 seaweed sheet, cut into thin strips
\n1 tablespoon chopped scallion
\nolive oil (optional)<\/p>\n
\n2. Serve with seaweed, scallion, and a drizzle of olive oil (optional).<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"