Mentai France Pan (明太フランスパン)
Mentaiko Baguette(Mentai France Pan) is very popular and can be purchased at many bakeries. Garlic, mentaiko, mayonnaise, and butter are put in a baguette and baked fragrantly.
French bread = baguette = france pan
This wonderfully flavored and textured bread can easily be recreated at home.
Mentaiko can be purchased at any supermarket and is a common daily food, but it is also famous as a souvenir from Fukuoka, where the production and sale of mentaiko is thriving.
The essential ingredients for the mentaiko sauce used on this baguette are fresh garlic, mentaiko, and butter. You can add mayonnaise to the mentai sauce or not, depending on your personal preference.
Use butter that contains salt. I don’t usually use much butter because it’s expensive, but I used a lot of it in this recipe, which gave it a very rich flavor.
What kind of foods mentaiko??
“Mentaiko” is a salt-cured walleye pollock ovary, that is seasoned with a liquid seasoning made from chili peppers.
For those unfamiliar with seafood, spicy fish eggs may be easier to understand.
Mentaiko is widely recognized as a specialty of Fukuoka, but its roots are said to be in Korean kimchi.
It is often eaten with rice, bread, or pasta. However, there are endless ways to prepare it, such as in salads, udon noodles, and tamagoyaki (rolled eggs).
Are mentaiko and tarako the same?
The difference between mentaiko and tarako lies in the seasoning. Mentaiko uses chili peppers for seasoning, but tarako does not.
To make it easier to distinguish between tarako and mentaiko, mentaiko packaging often says karashi mentaiko (karashi is the Japanese word for chili pepper).
Another difference is that tarako can use madara（cod） as well as suketoudara as raw material.
But in most cases, both are made from Suketoudara (pollock).
Mentaiko seems to be called pollack roe or cod roe in English. I think Pollock roe is more appropriate.
Supplement: What is Agootoshi??
Alaska pollock eggs suitable for making mentaiko are called “Mako“. The mentaiko brand that uses this Mako is “Agootoshi”. Ago refers to the jaw, and otoshi refers to dropping.
“Agootoshi” is derived from “It’s so delicious that your jaw will fall off”.
What is ficelle? ?
The ficelle is characterized by its narrower shape than the bucket.
While baguettes are generally 70 to 80 cm long, ficelle is generally about 40 cm long, which is shorter than other French breads.
NUTRITION FACTS of Mentaiko Baguette
269kcal protein 9.8g Fat 11.8g Carb 30.6g Salt Equivalent 2.0g
Mentaiko Nutrition Facts /100g 140kcal protein 24.0g Fat 4.7g Carb 0.4g Salt Equivalent 4.6g
INGREDIENTS for Mentaiko Baguette ( 1 piece）
- Garlic 5g
- Mentaiko (pollock roe) 20g
- Mayonnaise 8g
- Ficelle 1 piece（50g）
- Butter 5g
Mentaiko Baguette COOKING INSTRUCTIONS
- Mash the garlic. I use a garlic squeezer. If you don’t have it, you can grate it or chop it.
- Make a cut in the mentaiko and take out the contents with a spoon.
- Mix garlic, mentaiko and mayonnaise to make mentaiko sauce.
- Make a cut in the mini ficelle.
- Put the mentaiko sauce in the cut.
- Embed the butter there.
- Set the baking sheet on the bottom of the oven and bake for 20 minutes using the grill function.
The one in front of the photo does not contain mayonnaise. I tried making it, but it was delicious even without mayonnaise.
It’s also delicious made with sliced baguette.👇👇👇
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