Instructions

1. 1

   Split the roe sacs, scrape out the eggs, and finely mince the garlic.

2. 2

   Blanch udon in boiling water for 1 minute and drain.

3. 3

   Melt butter, sauté garlic for 30 seconds, then add cream and milk.

4. 4

   Simmer on low for 2-3 minutes, then mix in yuzu marmalade and pepper.

5. 5

   Turn off heat, stir in two-thirds of roe with residual heat, then coat udon.

6. 6

   Serve in bowls and top with remaining roe and nori.

Tips

Nutrition (per serving)