Easy and Yummy♡Mentaiko Baguette (bread with mentaiko sauce)

Mentai France Pan (明太フランスパン)

✨Crispy, Buttery, and Spicy: The Japanese Garlic Bread You’ll Crave Daily!

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 is ficelle? ?

A ficelle is a small-sized baguette.

French Bread Size Comparison

• Standard French Bread (Japanese Bakeries)
  • Length: Approx. 70cm
  • Weight: 200g – 250g
• Ficelle (This Recipe)
  • Length: 30cm
  • Weight: 50g (per piece)

🍙What kind of foods mentaiko??

Famous mentaiko shops official site:

• Yamaya Online Shop
• Fukuya Online Shop

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).

Must-try for Pasta Lovers! 🍝✨ Craving more Mentaiko? You HAVE to try this Natto & Mentaiko Pasta! 🥢 It’s a dream team of Japanese superfoods with an irresistible garlic-soy sauce aroma that will make your mouth water. 🤤🔥 Don’t miss out on this umami explosion! 💥👉 Popular Japanese style peperoncino “Natto Tarako Spaghetti”

🔥Are mentaiko and tarako the same?

The short answer is: No. While they look very similar, the primary difference lies in the seasoning (specifically the use of chili peppers).

1. The Difference in Seasoning
   • Mentaiko: Seasoned with chili peppers, giving it a spicy kick. To make it easier to distinguish, it is often labeled as “Karashi Mentaiko” (Karashi means spicy/chili pepper in this context).
   • Tarako: Plain salted roe that does not use chili peppers. It has a mild, salty flavor.
2. The Raw Material (The Fish) Both are made from the roe (eggs) of fish in the cod family, but there is a slight technical difference:
   • Mentaiko: Almost exclusively made from Suketoudara (Alaska Pollock).
   • Tarako: Usually made from Suketoudara, but can also be made from Madara (Pacific Cod).
3. English Terminology In English-speaking countries, you might see them both labeled simply as “Cod Roe.” However:
   • Pollock Roe: This is the most accurate term for both.
   • Spicy Pollock Roe: This is the best way to describe Mentaiko to someone who has never tried it.

Quick Comparison Table📋

Feature	Mentaiko (明太子)	Tarako (たらこ)
Spiciness	Spicy (Chili peppers used)	Not Spicy (Plain salted)
Main Fish	Alaska Pollock	Alaska Pollock or Pacific Cod
Common Label	Karashi Mentaiko	Tarako

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Summary💡:　If you want a spicy flavor for your baguette or pasta, choose Mentaiko. If you prefer a simple, salty seafood flavor without the heat, go for Tarako!

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”.

📊NUTRITION FACTS : Mentaiko Baguette

Mentaiko Baguette / 1 Piece (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 (1 piece) : Mentaiko Baguette

• Garlic: 5g
• Mentaiko (pollock roe): 20g
• Mayonnaise: 8g
• Ficelle: 1 piece (50g)
• Butter: 5g

🍴How to make Mentaiko Baguette

1. Mash the garlic. I use a garlic squeezer. If you don’t have it, you can grate it or chop it.
2. Make an incision in the thin membrane on the surface of the mentaiko with a knife and scoop out the insides with a spoon.
3. Mix garlic, mentaiko and mayonnaise to make mentaiko sauce.
4. Make a cut in the mini ficelle.
5. Place the mentaiko sauce into the slits in the ficelle.
6. Embed the butter there.
7. 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.)

Mentai baguette　👆The one in front of the photo does not contain mayonnaise. I tried making it, but it was delicious even without mayonnaise.

👆I also recommend spreading mentaiko sauce on thinly sliced ​​baguette and baking it.

📖 Related Link: Check out the Japanese version of this article here! [簡単おいしい♡明太子バゲット]

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