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Simple 5 Ingredient Mentaiko Toast

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.

5 ingredient mentaiko toast with soft boiled egg

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.

5 ingredient mentaiko toast with a soft boiled egg

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.

5 ingredient mentaiko toast with egg
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Simple 5 Ingredient Mentaiko Toast

Prep Time 5 minutes

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.
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