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I first encountered mentaiko reading Chubby Hubby’s IMBB 16 entry last year, and it’s been on my mind ever since. Every time I went to an Asian store, I looked for this spicy pollack roe and was disappointed. Until I read JW’s advice on where to get mentaiko: I promptly visited the Korean food store in St. Louis while we were there and voila! It was sitting in the freezer section — where I always got my frozen eel, but I never noticed the box before! This was actually a little indulgence for me (and me alone), as hubby can’t have wheat or mayo anymore. So I make up a small batch of this for myself to enjoy while I prepare a suitable lunch for the kids (they’re allergic to mayo too). I still have some mentaiko in the freezer, waiting for another appearance, maybe at a party where I can share the pleasures with some lucky folks!
The recipe, and more, appear in the following blog links; there’s also one in 
.
Note that several of these people were also inspired by Chubby Hubby’s post. (LOL, the power of the blog.)
Singer Frederick Lin makes it even more decadent with the addition of bacon!
Joone and Hinata make mentaiko pasta AND mentaiko panna cotta.
Now what else to do with the rest of your spicy roe?
Chubby Hubby offers up another one using mentaiko in tuna tartare.
Amy serves it on rice.
The ever-creative J of Kuidaore takes mentaiko up several more levels with her Fresh Egg Tagliatelle, as part of a meal fit for a king!
Sakura suggests and serves up this lovely dish.
