All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mentai-shirataki / konnyaku yam noodle saute with spicy salted pollock roe

An easy konnyaku noodle side dish that tastes good hot or cold. Mentaiko spicy pollock roe adds flavor and texture.


200 g shirataki or itokonnyaku konnyaku yam noodles
1 mentaiko spicy salted pollock roe (35 g in photo)
Several chives
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.
Cut into 5-6cm.


Chop chives.

Cut open mentaiko lengthwise, and scrape off roe with the back of a knife.


In a frying pan, put shirataki, and cook (without oil at first) on medium heat until water is gone.
Add oil, and saute for 1 minute.


Add sake, and stir.
Add mentaiko and soy sauce, and stir to coat shirataki with mentaiko.

Add chives, 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.

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