Do you ever have that one thing that you ate that you can never forget? For me it was a Mentaiko Baguette. I was on my way to Odaiba that day and we were at a transfer point when I stumbled across this little bakery inside the station. It didn’t even cross my mind to write down the name as I was just looking for a snack. This baguette was perfect. It had a lovely crust and it was had an umami mentaiko filling inside and on top. I still think about this from time to time. However, with all the travel restrictions in place, I have to learn to imitate it to the best of my ability. It turns out it’s actually not too hard to replicate! It just takes five ingredients – just ensure you’re using the best quality for the best results.
For this recipe you’ll need – mentaiko, Japanese kewpie mayo, the best sourdough you can get your hands on, shiso and a soft boiled egg (optional). Mentaiko is pollack roe and it can be found in most frozen sections of Asian supermarkets. I got mine on sale at Hannam Supermarket on North Road. I have also seen it sold fresh (not frozen) at Fujiya.
How to prepare your Mentaiko Paste
Assembling your 5 ingredient Mentaiko Toast
To defrost your mentaiko just leave it in the refrigerator side over night and it’ll be ready to go by the next day. However, if you’re in a time crunch, it usually defrosts after 2 hours or so at room temperature. Cut open one sac and scoop out the little eggs on the inside. Combine with one tablespoon of mayo (I usually use a 1:1 ratio). Spread on your sourdough slice and toast in the oven for 5 minutes. Serve with a soft boiled egg and garnish with julienne shiso.
The only place that has come close to replicating this baguette for me is Daily Delicious Bakery in Richmond. Their’s is best straight out of the oven – it doesn’t hold up well the next day.
Simple 5 Ingredient Mentaiko Toast
Ingredients
- 1 sac Mentaiko
- 1 tablespoon Japanese Kewpie Mayo
- 1 Soft boiled egg
- 1 leaf Shiso
- 1 slice Sourdough
Instructions
- Defrost mentaiko overnight. Cut open the sac and scrape out the eggs with a spoon.
- Combine mentaiko with your mayo until it's a pale pink colour.
- Spread evenly on a slice of sourdough.
- Place in toaster oven for 5 minutes until toasty.
- Serve with a soft boiled egg sliced in half and a sprinkle of shiso.