Once you have a pack of salted pollock roe in the freezer, you are five minutes away from mentaiko mayo, a tray of mentaiko onigiri, or a warm mentaiko rice bowl. "Mentaiko" is the Japanese name; in Korea the same ingredient is called myeongnan (명란). Here are three easy ways to use it beyond pasta.
What you need
- Salted pollock roe — a skinless tube is easiest; whole or broken roe works if you scrape the eggs out of the skin
- Mayonnaise (Japanese-style or regular)
- Warm short-grain rice
- Roasted seaweed sheets, sesame oil, sesame seeds and green onion
Tips before you start
- Thaw in the fridge and use a clean, dry spoon each time.
- Taste the roe first. It is already salted, so the mayo and rice need little or no extra salt.
- Spicy or mild: plain myeongnan gives a gentle, savory flavor; a chili version gives the kick people expect from Japanese karashi mentaiko.
Pollock roe for mentaiko recipes at Premium K
Frozen Salted Pollock Roe Tube (300g)
Skinless, squeezable pollock roe with 91% roe content, made with a 4% salt recipe and aged 72 hours with Korean rice wine. The larger 300g size is handy if you make mentaiko mayo often. See Pollock Roe Tube (300g).
[Lipsul] Chungyang Chili & Pollock Roe Bibim Sauce (150g)
Skinless pollock roe mixed with finely chopped Cheongyang chili — spicy and savory. The maker suggests it as a filling for rice balls or kimbap and as a topping for bibimbap. Keep frozen. See Pollock Roe Bibim Sauce.
A Full Meal with Pollock Roe Set (5 packs)
Five portioned packs of low-sodium Songga pollock roe, so you can thaw one at a time for rice bowls, onigiri or toast. See the 5-Pack Set.
Three easy mentaiko recipes
1. Mentaiko mayo (dip and spread)
Mix 2 tablespoons pollock roe with 4 tablespoons mayonnaise and a squeeze of lemon. Add a few drops of soy sauce only if needed. Use it as a dip for fries or dried seafood snacks, spread it on toast and bake until bubbly, or spoon it over grilled corn and potatoes. Keep covered in the fridge and use within a day or two.
2. Mentaiko onigiri (rice balls)
Season warm rice lightly with sesame oil and sesame seeds. Wet your hands, place a ball of rice in your palm, press a dent in the middle and add about 1 teaspoon of roe or mentaiko mayo. Close the rice around it, shape into a triangle or ball, and wrap with a half sheet of roasted seaweed just before eating so it stays crisp.
3. Mentaiko rice bowl
Top a bowl of hot rice with a spoonful of roe, a soft fried egg, sliced green onion, shredded seaweed and a few drops of sesame oil. Mix and eat. For a cold-weather version, pour a little hot green tea or dashi over it, Japanese ochazuke style.
Also try: stirring roe into a Korean rolled omelet (gyeran-mari), or using it in creamy mentaiko pasta — see our step-by-step recipe below.
Where to buy mentaiko (pollock roe) in the U.S.
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Refrigerated and frozen items such as pollock roe ship every Monday and Tuesday (PT). Shelf-stable items ship right after you order.
In-store: 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM).
Related: Myeongnan Pasta: Korean Pollock Roe (Mentaiko) Pasta Recipe
FAQ
What is mentaiko mayo made of?
Salted pollock roe mixed with mayonnaise, often with a little lemon juice. A common ratio is about 1 part roe to 2 parts mayo.
Is Korean myeongnan the same as mentaiko?
Both are salted pollock roe. Mentaiko is the Japanese name and is often chili-seasoned; Korean myeongnan-jeot comes plain salted or seasoned. You can use them the same way.
Can you eat pollock roe raw in onigiri?
Salted pollock roe is commonly eaten without cooking in rice balls and rice bowls in Korea and Japan. Keep it frozen or refrigerated as the label says and use a clean spoon. You can also lightly grill it first if you prefer.
How long does mentaiko mayo keep?
Make small batches, keep it covered in the refrigerator, and use it within a day or two.