Description
A rich and savory Japanese-style dip made with cream cheese and spicy pollock roe, perfect for spreading on crackers or bread. It balances creamy texture with a salty, umami-packed kick.
Ingredients
- 200 g cream cheese, softened
- 50 g spicy pollock roe (mentaiko)
- 1 tablespoon mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- Black pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Remove the pollock roe from its membrane and place it in a bowl.
- Add softened cream cheese and mix until smooth and well combined.
- Stir in mayonnaise, soy sauce, and lemon juice.
- Mix thoroughly until creamy and evenly blended.
- Taste and adjust seasoning with black pepper if needed.
- Transfer to a serving dish and garnish with chopped green onions if desired.
- Serve with crackers, toasted bread, or fresh vegetables.
Notes
- Allow cream cheese to come to room temperature for easier mixing.
- You can adjust the amount of mentaiko depending on desired saltiness and spice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Best served slightly chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 45 mg
