Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mentaiko udon. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Mentaiko Udon is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Mentaiko Udon is something which I have loved my entire life.
If you like classic Mentaiko Pasta (Spicy Cod Roe Pasta), you have to try this udon noodle version, Mentaiko Udon!. Let me step back and explain about Mentaiko Pasta in case you are not familiar with this Japanese-Italian fusion pasta. Mentaiko Pasta is spaghetti tossed with mentaiko, butter and cream.
To begin with this recipe, we have to prepare a few components. You can cook mentaiko udon using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mentaiko Udon:
- Get 2 servings Udon noodles
- Make ready 1 ☆ Mentaiko salt-cured spicy cod or pollack roe
- Take 2 tbsp ☆ Butter
- Make ready 3 tbsp ☆ Heavy cream
- Make ready 2 tsp ☆ Shiro-dashi
- Take 1/4 tsp ☆ Soy sauce
- Make ready 1 dash ☆ Salt and pepper
- Get 1 as much (to taste) Shredded nori seaweed
- Prepare 1 as much (to taste) Finely chopped green onion
Remove the roe from the sac. Cut the sac open with a knife and use a spoon to scrape. Fresh sashimi slices topped with creamy mentaiko mayo sauce, and seared to perfection! Paired with udon noodles cooked al dente.
Steps to make Mentaiko Udon:
- Mix all the ☆ ingredients together in a bowl. (If the butter is cold and hard, cut it up into small pieces beforehand.)
- Cook the udon noodles following package instructions.
- Mix the udon noodles with the contents of the bowl. Transfer to serving plates.
- Top with shredded nori seaweed and finely chopped green onions to taste and it's done.
- Radish sprouts are nice with this too.
Udon: Ordered mentaiko and curry katsu udon. My favorite was the curry - the garlic oil added a great flavor to it so you didn't just get one flavor of curry. Generous portion of meat and there was also bean curd/tofu skin in it as well. The udon was perfectly al dente the first time and a little soggy when we went back another evening. Mentaiko (明太子) literally means "child of mentai," and the word "mentai" is derived from the Korean myeongtae (명태) which is the Korean name for Alaska pollock, a type of cod.
So that’s going to wrap this up with this exceptional food mentaiko udon recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
