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Japanese fusion · baked

Mentaiko Mac

A weeknight béchamel smuggled full of spicy pollock roe, baked under panko until the top shatters and the middle stays tidal.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4

Mentaiko (or tarako) is in the freezer or seafood case, bright pink and in a membrane. Mild tarako if you don't want heat; a squeeze of lemon at the table wakes it up. Kewpie in the sauce is not optional if you can help it.

  1. Heat the oven to 425°F (220°C). Boil the pasta in salted water 2 minutes less than the box. Drain.
  2. Melt 2 tablespoons butter, whisk in the flour, and cook 1 minute. Stream in the milk and simmer until thick enough to coat a spoon, 4-5 minutes. Off the heat, stir in the mozzarella, Parmesan, Kewpie, most of the mentaiko, and the lemon zest.
  3. Fold in the pasta. Taste. It should be briny and a little spicy. Add lemon juice and salt if it needs it. Scrape into a buttered 8-inch baking dish.
  4. Melt the remaining butter, toss with the panko, and scatter over the top. Bake 12-15 minutes until bubbling and golden.
  5. Finish with the rest of the mentaiko and a drift of nori. Rest 5 minutes before scooping.