Creamy Mentaiko Udon
A luxurious ten-minute dish featuring thick, chewy udon noodles coated in a rich, buttery mentaiko cream sauce topped with nori and shiso.
Mentaiko cream udon is a beloved fusion dish that perfectly marries Japanese comfort food with a rich, silky sauce. This quick and decadent recipe relies on the savory, spicy pop of cured cod roe—mentaiko—to create a flavor profile that feels sophisticated yet takes minimal effort to achieve. It is the ultimate solution for a fast, restaurant-quality meal at home.
Ingredients
- 200 g udon noodles
- 30 g mentaiko
- 150 g heavy cream
- 50 g milk
- 15 g butter
- 2/3 tsp salt
- 1/2 tsp sugar
- to taste shredded nori
- to taste shiso leaves
Instructions
- 1Measure the Mentaiko
Squeeze 25g of mentaiko sauce into a small metal bowl, reserving 5g for the final topping. Ensure the sauce is collected cleanly to accurately measure the portion for the creamy base.
Tip: Keep the remaining 5g aside to ensure a fresh, vibrant topping later. - 2Boil the Udon
Bring a pot of water to a boil and add the 200g of udon noodles. Cook the noodles for approximately 2 minutes until they are tender and ready for the sauce.
Tip: Do not overcook the udon, as they will cook slightly more when combined with the hot sauce. - 3Prepare the Mentaiko Cream Sauce
In a pan, combine 150g of cream, 50g of milk, 15g of butter, and the measured 25g of mentaiko sauce. Heat the mixture over a low flame, stirring until it begins to bubble gently.
Tip: Use a low heat to prevent the cream from separating or burning. - 4Season the Sauce
While the cream sauce is simmering, add 2/3 teaspoon of salt and 1/2 teaspoon of sugar. Mix well to incorporate the seasonings into the sauce base for a balanced flavor.
Tip: Adjust the seasoning to your preference, but ensure the sugar is fully dissolved. - 5Combine Noodles and Sauce
Add the cooked udon noodles directly into the pan with the bubbling cream sauce. Stir continuously until the noodles are evenly and thoroughly coated in the rich, creamy mixture.
Tip: Tossing the noodles while the sauce is hot ensures perfect adhesion.
