Mentai or mentaiko is a Japanese food derived from tarako or pollock fish eggs seasoned with pepper. These fish eggs look like tobiko, but are smaller, and are often processed in a variety of foods. One of them is mentai sauce, fish egg mixture that has been marinated with mayonnaise.
Over time, even mentai processed much modified, including those we often encounter today. Most restaurants replace mentai with tobiko, aka orange-colored flying fish eggs that are often used in sushi.
Well, you can also be creative with ingredients at home through the following recipe. Guaranteed it’s not going to lose the same made in restaurants and cafes.
Seasoning for rice :
2 small portions of white rice
2 tablespoons of nori powder
1 tablespoon of soy sauce
1 teaspoon of sesame oil
Seasoning for salmon :
130 grams of salmon
2 tablespoons of soy sauce for fish dressing
Mentai sauce ingredients :
1 tablespoon tomato sauce
200 ml of Japanese mayonnaise
1 tablespoon of Mentaiko (Tobiko can be replaced)
1 teaspoon of chili sauce
Chili powder to taste
How to make :
Mentai sauce: Prepare a bowl, pour all the ingredients for the sauce into it. Mix well
Next, season the rice with nori powder, soy sauce, and sesame oil. Stir well
Transfer the rice to a heat-resistant dish or you can also use aluminum foil packaging. Spread the rice, set aside
Separate salmon meat and skin, then cut into thin salmon according to taste
Cover the salmon with soy sauce until smooth, then arrange the salmon into a baking pan. Bake for a while using blow torch until the surface changes color
Arrange the salmon on the surface of the rice, pour the mentai sauce over the salmon until it is even and covers the entire surface
Bake the surface of the mentai sauce with a blow torch until it turns brown. Add nori powder or parsley on top as garnish. Serve warm.
Thus the complete recipe for mentai salmon that you must try. Guaranteed, your family will definitely like it! Happy cooking: D