Mentaiko Yuzu Cream Udon
Quick answer
Myeongran yuja cream udon is a Japanese-style noodle dish that features a sauce made from a combination of salted pollock roe and yuzu marmalade.
What makes this special
- Mentaiko and yuzu marmalade form a citric, creamy Japanese-style noodle sauce.
- Yuja-cheong added gradually to tune the citric acidity to taste
- One-third of mentaiko placed raw on top for burst-in-mouth texture
Key ingredients
Core cooking flow
- 1 Split the 80 g salted pollock roe sacs and scrape out only the eggs.
- 2 Blanch the 2 packs of frozen udon in boiling water for about 1 minute, loose...
- 3 Set a pan over medium-low heat and melt the 15 g unsalted butter.
Myeongran yuja cream udon is a Japanese-style noodle dish that features a sauce made from a combination of salted pollock roe and yuzu marmalade. The base of the liquid consists of heavy cream and milk, which are enriched with butter to create a dense and smooth texture. The preparation begins by melting butter in a pan and sauteing minced garlic until the aroma is released. Once the garlic is fragrant, the cream and milk are poured in. This mixture needs to simmer over low heat for approximately two to three minutes until it thickens enough to coat the back of a spoon. Instead of adding the yuzu marmalade all at once, the cook incorporates it in small amounts. This gradual process allows for precise control over the citrus acidity so that it complements rather than overshadows the richness of the heavy cream. After removing the pan from the heat, two-thirds of the salted pollock roe is stirred in. The residual warmth of the sauce is sufficient to gently cook these eggs, ensuring they remain tender. The remaining third of the roe is reserved to be placed raw on top of the finished bowl, providing a distinct briny flavor and a grainy texture in every bite. To finish the dish, freshly cracked black pepper is added for a subtle sharpness, and shredded nori is scattered over the top to provide a roasted, oceanic scent that works well with the yuzu fragrance. The thick udon noodles provide a substantial chew that allows them to carry the heavy sauce and stand up to the combination of salty, creamy, and acidic elements without the flavors becoming lost.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Split the 80 g salted pollock roe sacs and scrape out only the eggs.
Divide them into two portions, two-thirds for the warm sauce and one-third for topping, then finely mince the garlic clove.
- 2Season
Blanch the 2 packs of frozen udon in boiling water for about 1 minute, loosening the noodles with chopsticks as they soften.
Drain well so extra water does not thin the cream sauce later.
- 3Control
Set a pan over medium-low heat and melt the 15 g unsalted butter.
Add the minced garlic and saute for about 30 seconds, just until fragrant, keeping it pale so the sauce stays clean.
- 4Control
Pour in 160 ml heavy cream and 80 ml milk, then simmer over low heat for 2-3 minutes while stirring.
Stop reducing when the sauce lightly coats a spoon and still flows smoothly.
- 5Prep
Add the 1 tablespoon yuzu marmalade a little at a time, stirring before adding more so the acidity stays balanced.
Mix in 1/4 teaspoon black pepper, turn off the heat, and add two-thirds of the roe.
- 6Finish
Stir the roe gently in the residual heat until it disperses without turning dry, then add the udon and coat every strand.
Serve in bowls right away with the remaining raw roe and 2 tablespoons shredded nori on top.
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