Creamy Spicy Cod Roe Toast — Mentaiko Toast

A Tokyo café classic, thick milk bread toast topped with a creamy mentaiko butter, torched until blistered and bubbling, finished with spring onion and nori.

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Japanese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

8 minsCook

13 minsTotal

EasyLevel

☕Canned Boss Coffee, latte style 🥂Blanc de Blancs Champagne

Nutrition per Serving

520 Calories

18g Protein

28g Fat

48g Carbs

2g Sugar

3g Fiber

680mg Sodium

85mg Chol

Ingredients

For 2 servings

thick slices shokupan 4

mentaiko 120g (4.2 oz)

unsalted butter 60g (2.1 oz)

kewpie mayonnaise 2 tbsp

soy sauce 1 tsp

sesame oil 1 tsp

scallions 4

small sheets nori 2

toasted sesame seeds 2 tsp

Instructions

Prep

Remove membrane from 120g mentaiko. Finely slice 4 spring onion stalks. Cut 2 small nori sheets into thin strips. Mix mentaiko, 60g softened butter, 2 tbsp kewpie mayo, 1 tsp soy sauce, and 1 tsp sesame oil in a bowl until smooth and pale pink.

Toast

Lightly toast 4 thick shokupan slices in a toaster or dry pan over medium heat for 1 to 2 minutes until just golden—do not fully toast as they will grill again.

Grill

Preheat oven grill to high. Spread mentaiko butter generously over each toast slice edge to edge. Place on a baking tray under the grill 3 to 4 minutes until bubbling, blistered, and lightly charred at the edges. Watch closely.

Plate

Slide onto plates. Top immediately with spring onion, nori strips, and sesame seeds (about 0.5 tsp per slice). Serve at once.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.