1 mentaiko spicy salted pollock roe (35 g in photo)
1 tbsp sake
1 tsp soy sauce
1/2 tsp oil (to saute shirataki; not in photo)
Boil shirataki for 1-2 minutes, and drain.
In a frying pan, put shirataki, and cook (without oil at first) on medium heat until water is gone.
Add sake, and stir.
Ready to serve.
- Mentaiko can be eaten as is but can have a raw/fishy taste. To prevent this, after adding mentaiko, stir well to let it (especially chunks) come in contact with heat of frying pan.
- Mentaiko can be completely crumbled. I prefer to leave some small chunks for variation in texture and flavor intensity.