Pollock Roe Butter Udon

Name: Pollock Roe Butter Udon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: Udon noodles 400 g; Salted pollock roe 80 g; Unsalted butter 25 g; Heavy cream 80 ml; Soy sauce 1 tbsp; Minced garlic 1 tsp; Roasted seaweed flakes 2 tbsp; Chopped chives 2 tbsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Salted pollock roe, folded into a garlicky butter and cream sauce at the very end, leaves tiny eggs that pop against the soft coating on thick udon.

Scraping the roe out of its membrane matters, since any large piece of skin left behind clumps in the sauce. The roe is added only after the heat is lowered and warms through on residual heat, because a long stint over high heat turns it dry and grainy. Soy sauce gives the cream a savory backbone, and the heat drops as soon as the edges bubble so the cream does not split. If the sauce tightens as it reduces, 2 to 3 tablespoons of the reserved noodle water loosen it. Seaweed flakes and scallion finish the bowl.

Ingredients

servings

IngredientAmount

Roasted seaweed flakes

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Instructions

6 steps

1

Blanch 400 g udon noodles in boiling water for 2 to 3 minutes, just until the strands loosen and turn flexible.

Reserve about 3 tablespoons of noodle water, then drain the noodles well so the sauce does not become watery.
2

Split 80 g salted pollock roe lengthwise and scrape out only the loose eggs with the back of a knife.

Remove any large membrane pieces because they can clump in the cream sauce instead of dispersing evenly.
3

Set a pan over low heat and melt 25 g unsalted butter.

When the bubbling calms, add 1 teaspoon minced garlic and cook for only about 30 seconds, stirring so it smells fragrant but does not brown.
4

Add 80 ml heavy cream and 1 tablespoon soy sauce, then simmer over medium low heat for about 1 minute.

Once small bubbles appear around the edge, lower the heat so the cream stays smooth and does not split.
5

Add the drained udon and turn it with tongs until every strand is coated.

If the sauce looks too tight or pasty, add the reserved noodle water 1 tablespoon at a time, using 2 to 3 tablespoons as needed.
6

Turn the heat to very low, add the pollock roe, and toss quickly for 20 to 30 seconds.

When the eggs disperse and cling to the noodles, plate immediately and finish with seaweed flakes and chopped chives.