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!
- 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.