Mentaiko Udon
Creamy, umami-rich udon noodles tossed with briny mentaiko (pollock roe), butter, and soy—a luxurious 20-minute dinner that tastes like a Tokyo restaurant.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 26g
Ingredients
- 300 g fresh or frozen udon noodles
- 80 g mentaiko (pollock roe)
- 3 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 150 ml dashi stock (or chicken stock)
- 1 sheet nori (seaweed sheets)
- 2 stalks scallions, green parts only, sliced
Instructions
- 1
Fill a large pot with water until it reaches 3 inches below the rim, then place it over high heat until the water reaches a rolling boil with large bubbles breaking the surface continuously.
- 2
While water heats, hold the nori sheet seaweed with both hands lengthwise and tear it into 1-inch-wide strips, then set them aside on a small plate.
- 3
Add the udon noodles to the boiling water and stir with chopsticks or a fork immediately to separate them, then cook for the time listed on the package until soft and no longer chalky when bitten.
- 4
Drain the noodles in a colander and rinse them under cold running water for 15 seconds, shaking the colander several times to remove excess water.
- 5
Return the empty pot to medium heat and add the 3 tablespoons of butter, swirling the pot until the butter melts completely and coats the bottom evenly.
- 6
Pour in the 150 ml dashi stock, then add the 2 tablespoons soy sauce and 1 tablespoon mirin, stirring with a wooden spoon until combined, about 10 seconds.
- 7
Return the drained noodles to the pot and toss gently with tongs or two forks for 30 seconds until every noodle is coated with the golden butter sauce.
- 8
Divide the noodles between two deep bowls, pouring any remaining sauce from the pot evenly over each portion.
- 9
Spoon 40 grams (a heaping 2-tablespoon portion) of mentaiko roe directly onto the noodles in each bowl, leaving it in a mound on top rather than mixing it in.
- 10
Crumble the torn nori seaweed over the top of each bowl, then sprinkle the sliced scallion greens in a thin layer covering the surface.
- 11
Serve immediately; toss the noodles with a fork or chopsticks just before eating to break up the mentaiko roe and mix it throughout.
Tools you’ll need
- large pot with lid or cover
- colander or mesh strainer
- wooden spoon
- tongs or two forks
- two deep bowls or noodle bowls
- small plate
- measuring spoons
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