10 Minute Mentaiko Udon

This creamy and indulgent mentaiko udon comes together in just 10 minutes – yes 10 minutes! It’s full of umami, packed with flavor and so easy to put together. If you’re like me and LOVE roe, you’re going to want to use a generous amount since the sauce mellows it out a bit!

I love to have delicious quick and easy meals like this in my back pocket for days when I crave maximum flavor and minimum effort.

The secret ingredient in this dish is non-other than *gochujang*. While the addition of this Korean red chili paste is not traditional in Japanese cooking by any means, I think it adds another layer of spice and umami that complements the fish roe quite nicely.

Save this recipe for the next time you’re in a pinch and give it a try. I think you’ll LOVE it!

Mentaiko Udon

Servings 2 people
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes


  • 2 tbsp mentaiko (cod or pollock roe)
  • 1/2 tsp soy sauce
  • 1 tsp mirin
  • 1 fresh udon packet substitute with frozen
  • 1 tbsp butter
  • 1 garlic clove grated
  • 1/4 cup heavy cream
  • 1 tsp gochujang
  • 1 tbsp kewpie mayo


  • scallions chopped
  • nori strips
  • 1 tsp mentaiko roe


  • Combine 2 tbsp mentaiko, soy sauce and mirin in a bowl. Mix together well and set aside.
  • In a pot with boiling water, cook the udon noodles according to the package instructions.
  • While the udon is cooking, heat a pan on the stove top over medium heat.
  • Melt butter and add grated garlic. Cook for about 1 minute until fragrant but not browned.
  • Add heavy cream, gochujang, kewpie mayo and mix together well.
  • Toss in the cooked udon noodles, making sure the noodles are coated evenly with the sauce.
  • Transfer the udon to the mentaiko mixture from earlier and mix until fully combined.
  • Garnish with chopped scallions, nori strips and a dollop of roe.
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Italian, Japanese, Korean

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Jecca Chantilly © Copyright 2022. All rights reserved.