Pollock Roe Butter Udon
Myeongran butter udon is a Japanese-inspired cream udon where salted pollock roe is folded into a butter and heavy cream sauce over chewy udon noodles. Garlic is gently cooked in melted butter before cream and soy sauce are added, building a rich base with a touch of fermented depth. The roe membrane is removed so only the loose eggs go into the sauce, and they are stirred in after lowering the heat to prevent the roe from turning dry and grainy. Each bite delivers small pops of briny roe against the silky cream coating. If the sauce thickens too much, a few tablespoons of noodle cooking water loosen it without diluting flavor. Roasted seaweed flakes and chopped chives on top add oceanic aroma and a fresh green note.
Adjust Servings
Instructions
- 1
Blanch udon noodles in boiling water for 2-3 minutes, then drain well.
- 2
Remove the membrane from the pollock roe and keep only the roe.
- 3
Melt butter in a pan and cook minced garlic over low heat for 30 seconds.
- 4
Add heavy cream and soy sauce, simmer for 1 minute, then lower heat.
- 5
Add udon and roe, tossing quickly so the roe cooks gently without clumping.
- 6
Plate and finish with seaweed flakes and chopped chives.
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Nutrition (per serving)
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