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.
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 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.
“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? ?
A ficelle is a small-sized baguette. (Baguettes are called French bread, France pan in Japan.)
French bread sold in Japanese bakeries is generally 70cm long and weighs around 200g to 250g. The ficelle used in this recipe are each 30cm long and weigh 50g.
NUTRITION FACTS of Mentaiko Baguette
Mentaiko Baguette / 1Piece（50g）
- 267 calories
- Protein 9.9g
- Total Fat 11.7g
- Total Carbohydrate 30.3g
- Sodium 2.0g
Mentaiko Nutrition Facts /100g
- 140 calories
- Protein 24.0 g
- Total Fat 4.7g
- Total Carbohydrate 0.4g
- Sodium 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 an incision in the thin membrane on the surface of the mentaiko with a knife and scoop out the insides with a spoon.
- Mix garlic, mentaiko and mayonnaise to make mentaiko sauce.
- Make a cut in the mini ficelle.
- Place the mentaiko sauce into the slits in the ficelle.
- Embed the butter there.
- Place the ficelle on a baking tray. Place the tray on the lower rack of the oven and bake for 20 minutes. (I use the toast function. If your oven doesn’t have a toast function, set the temperature to about 250 degrees.)
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