Indulge in this creamy mentaiko udon, where the rich, savory flavors of spicy cod roe pops. The thick and creamy sauce clings to each noodle. This easy mentaiko udon takes only 15 minutes and is the perfect indulgent dish.
Why You Will Love This Udon Recipe
- Quick & Easy – Ready in under 15 minutes
- Creamy – The buttery, rich sauce clings to every noodle.
- Umami – Spicy mentaiko delivers a briny, savory punch.
- Customizable Toppings – Add a soft-boiled egg, sliced green onions, or even a sprinkle of nori for extra flavor and texture.
Ingredients
- 2 packs of fresh udon noodles
- Soft and chewy noodles that soak up the sauce
- 3 sacs mentaiko (spicy cod roe)
- Adds the signature umami flavor
- 2 tbsp unsalted butter
- Adds a rich flavor
- 1/2 cup heavy cream
- The creamy base that balances the savory mentaiko
- 1–2 tbsp Kewpie mayo
- Adds extra creaminess and tang
- 1/2 tbsp soy sauce
- Adds depth and umami
- 1/2 tbsp mirin
- Adds a sweet tang
- 1 clove garlic, finely minced
- Aromatics for the sauce
- Thinly sliced green onions, for garnish
- Adds a fresh pop of green
- Soft-boiled eggs, for topping
- Adds protein
Click on the images for the direct link to the ingredients/tools I used:
Easy Mentaiko Udon Instructions
Bring a pot of water to a boil and cook the udon according to package instructions. Drain and set aside.
Slice open the mentaiko sacs and scrape out the roe with a spoon or knife. Discard the thin membrane. Set aside.
In a pan over medium-low heat, melt the butter.
Add the minced garlic and sauté until fragrant, about 20–30 seconds.
Lower the heat and pour in the heavy cream, soy sauce, and mirin. Stir to combine.
Add the Kewpie mayo and mix until smooth and creamy.
Stir in about 70% of the mentaiko, reserving the rest for topping. Keep the heat low so the roe stays tender and doesn’t fully cook.
Add the cooked udon to the sauce and gently toss until the noodles are evenly coated and glossy.
Transfer to plates.
Top with the remaining mentaiko, sliced green onions, and a soft-boiled egg.
Serve immediately and enjoy while warm.
Mentaiko Udon
Reserve a tbsp of udon water to help loosen and emulsify the sauce if it gets too thick.
Lower heat after adding mentaiko.
Lightly saute the garlic.
Storage Tips
Let the udon cool down to room temperature. Store in an airtight container in the fridge for up to two days.
Reheat gently in a pan over low heat or microwave.
Ingredient Substitutions
Butter –> Olive Oil
Heavy Cream –> Half & Half
Kewpie Mayo –> Regular Mayonnaise
Mirin –> Rice Vinegar + Sugar
Soft Boiled Eggs –> Poached Eggs
Easy Mentaiko Udon
Ingredients
- 2 packs udon noodles
- 3 sacs mentaiko spicy cod roe
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 –2 tbsp Kewpie mayo
- 1/2 tbsp soy sauce
- 1/2 tbsp mirin
- 1 clove garlic finely minced
- Thinly sliced green onions for garnish
- Soft-boiled eggs for topping
Instructions
- Bring a pot of water to a boil and cook the udon according to package instructions. Drain and set aside.
- Slice open the mentaiko sacs and scrape out the roe with a spoon or knife. Discard the thin membrane. Set aside.
- In a pan over medium-low heat, melt the butter.
- Add the minced garlic and sauté until fragrant, about 20–30 seconds.
- Lower the heat and pour in the heavy cream, soy sauce, and mirin. Stir to combine.
- Add the Kewpie mayo and mix until smooth and creamy.
- Stir in about 70% of the mentaiko, reserving the rest for topping. Keep the heat low so the roe stays tender and doesn’t fully cook.
- Add the cooked udon to the sauce and gently toss until the noodles are evenly coated and glossy.
- Transfer to plates.
- Top with the remaining mentaiko, sliced green onions, and a soft-boiled egg.
- Serve immediately and enjoy while warm.
If you like this creamy mentaiko udon recipe, you might also like my miso udon carbonara recipe.
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