Crispy Butter-Seared Mentaiko with Cooling Cucumber Mayo
Super Easy Beer Snack: Flavorful Butter-Seared Mentaiko and Refreshing Cucumber Mayo Recipe
Craving a sophisticated snack to pair with your drinks at home? Introducing the ‘Butter-Seared Mentaiko with Cucumber Mayo’ recipe, the perfect companion for any beverage like wine or beer. Experience the fantastic harmony of crispy on the outside, tender on the inside Mentaiko and the cool, creamy cucumber mayonnaise. It’s so easy and quick to make, it’ll add a touch of luxury to any ordinary day, not just special occasions.
Main Ingredients- 3-4 low-sodium mentaiko (pollock roe)
- 2 cucumbers
For Mentaiko- 1 Tbsp butter
- 1 Tbsp butter
Cooking Instructions
Step 1
First, prepare your fresh ingredients. It’s especially important to wash the cucumbers thoroughly. Gently rub the skins with coarse salt or baking soda for a cleaner wash. After washing, pat them dry.
Step 2
Place 1 tablespoon of butter in a heated pan. Adjust the heat to medium, waiting for the butter to melt gently without burning.
Step 3
Once the butter has completely melted, add the prepared low-sodium mentaiko to the pan. Sear the mentaiko, flipping it occasionally, until it’s golden brown and the skin is slightly blistered. This will result in delicious mentaiko that’s crispy on the outside and tender on the inside.
Step 4
Prepare the cucumbers to serve alongside the seared mentaiko. Slice the cucumbers into bite-sized pieces (e.g., half-moons or thin slices). Mix mayonnaise and wasabi to your liking for the sauce. Serve the warm mentaiko with the cucumber slices and the prepared sauce for a perfect snack. The combination of the warm mentaiko and the cool cucumber mayo is truly exceptional.
