Spicy Creamy Mentaiko Udon

Name: Spicy Creamy Mentaiko Udon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Japanese
Ingredients: 400 grams cooked udon noodles; 2 tbsp butter; 2 minced garlic cloves; 1 cup heavy cream; 1 tbsp gochujang; 4 tbsp pollock roe (2 sacs); 1/2 tsp soy sauce; 1/2 tsp freshly cracked black pepper; green onions (garnish)

19 steps

Prep:5minCook:10min

Have you tried mentaiko before? Mentaiko is a popular Japanese delicacy made from marinated and seasoned pollock or cod roe (eggs). It's known for its distinctive flavor, unique texture, and vibrant color. Mentaiko is often used as a condiment, topping, or ingredient in various dishes to add a burst of umami and a hint of spiciness. Today, I used mentaiko to make my favorite "wafu" pasta. "Wafu pasta" is a term used to describe a style of pasta dish that is inspired by Japanese flavors and ingredients, creating a fusion between Italian pasta and Japanese cuisine. "Wafu" in Japanese means "Japanese-style" or "Japanese-inspired." This dish brings together the bold flavors of mentaiko with the comforting creaminess of pasta for a delightful Japanese fusion experience. Adjust the amount of mentaiko and seasonings according to your preference for spiciness and taste. You can also substitute udon noodles for linguine or spaghetti noodles. I prefer using udon noodles because they're thicker and chewier but it is up to your preference!

Updated at: Sun, 27 Aug 2023 15:48:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories442.9 kcal (22%)

Total Fat27.9 g (40%)

Carbs36.2 g (14%)

Sugars3 g (3%)

Protein10.5 g (21%)

Sodium688.7 mg (34%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400 gramsudon noodles

2 Tbspbutter

1 Tbspgochujang

4 Tbsppollack roe

½ tspsoy sauce

½ tspblack pepper

freshly cracked

Green onions

garnish

Instructions

How to cook udon noodles,

Step 1

Fill a large pot with water and bring it to a rolling boil. Use enough water to comfortably submerge all the noodles.

Step 2

Once the water is boiling, gently add the udon noodles to the pot.

Step 3

Stir the noodles gently to prevent them from sticking together. Use chopsticks or a fork for this.

Step 4

Allow the noodles to cook for about 1 minute , just enough time for the noodles to separate. Remove the noodles from the pot, drain and set aside. Reserve some of the noodle water to loosen your sauce later as needed. I used frozen pre-cooked udon noodles so a long cooking time is not necessary. Alternatively, you can pour hot water over the noodle noodles to separate them. The goal of this step is to simply separate the udon noodles.

How to prepare mentaiko,

Step 5

Mentaiko sacs are usually covered in a thin membrane that helps keep the roe intact. Gently cut or snip a small hole in the membrane using a pair of clean scissors or knife.

Step 6

Gently press around the membrane to help release the roe inside. You should see the roe beginning to emerge from the hole you made.

Step 7

Use a small spoon or a butter knife with a rounded edge to gently scoop the roe out of the sac. It's important to be gentle to avoid breaking the sac.

Step 8

Once you've collected all the roe, you can discard the empty sac. Each sac carries about 2 tbsp of roe.

How to make spicy mentaiko udon,

Step 9

In a large skillet, melt the butter over medium low heat.

Step 10

Add the minced garlic and sauté for about 1 minute until fragrant.

Step 11

Pour in the heavy cream, add gochujang and mentaiko. I used about 1 tbsp of gochujang but you can add more if you would like it to be spicier. I also used 2 sacs of mentaiko (which add up to about 4 tbsp) for a very strong mentaiko flavor but you can add half the amount for a more subtle mentaiko flavor.

Step 12

Season with soy sauce and black pepper.

Step 13

Let the sauce gently simmer for 2-3 minutes until it thickens slightly.

Step 14

Add the cooked udon noodles to the skillet with the mentaiko sauce. Toss the noodles gently to coat it evenly with the creamy sauce.

Step 15

Simmer the udon noodles in the sauce for an additional 2-3 minutes to allow for the noodles to soak up some of the sauce. If the sauce seems too thick, you can add a splash of the noodle cooking water to loosen it up.

Step 16

Taste and adjust the amount of mentaiko or seasonings based on your desired level of spiciness and flavor.

Step 17

Garnish with chopped chives or green onions for freshness. If desired, sprinkle some nori seaweed flakes on top for added umami and visual appeal.

Step 18

Optional Spice: If you want an extra kick of heat, sprinkle some shichimi togarashi (Japanese seven spice blend) over the pasta just before serving.

Step 19