Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mayo asparagus with salty chili fish egg (mentaiko). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mayo Asparagus with salty chili fish egg (Mentaiko) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Mayo Asparagus with salty chili fish egg (Mentaiko) is something which I’ve loved my whole life. They’re nice and they look fantastic.
Mayo Asparagus with salty chili fish egg (Mentaiko) I cooked with Shirataki noodle. Mentaiko-Mayo is so tasty and you can use any vegetable cooking for seasoning. I often make this Shirataki noodle with vegetables for my diet😆 cookpad.japan.
To begin with this recipe, we must first prepare a few components. You can cook mayo asparagus with salty chili fish egg (mentaiko) using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mayo Asparagus with salty chili fish egg (Mentaiko):
- Prepare 150-200 g asparagus
- Make ready 1 pack Shirataki noodle (200g)
- Get 1 tablespoon mayonnaise
- Take 1 tablespoon Mentaiko (salty chili fish egg)
It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille. It is a mix of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. It might seem like an odd pairing, but the salty and spicy mentaiko goes really well in a buttery creamy sauce. The roe of pollack/cod is much smaller, refined, and softer than tobiko (flying fish roe), which are often used for sushi.
Instructions to make Mayo Asparagus with salty chili fish egg (Mentaiko):
- Cut asparagus and Shirataki noodle and boil 1 minuet.
- Mayonnaise onpan and start to fry
- Fry well till Mentaiko turn the color pink.
- Add asparagus and fry
- Garnish with sesame
Whole mentaiko comes in the roe sacks which have a tough outer membrane. Pierce one end of it and then squeeze the roe out of membrane into the bowl, like you're squeezing toothpaste out of the tube. Traditionally, myeongnan-jeot was made before dongji (winter solstice). Intact skeins of Alaska pollock roe are washed carefully with salt water, then salted in a sokuri (bamboo basket). Tarako and mentaiko are packed with flavors of the sea.
So that’s going to wrap this up for this special food mayo asparagus with salty chili fish egg (mentaiko) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
