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Easy Mentaiko Udon

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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.