Mentaiko Yuzu Cream Udon

Name: Mentaiko Yuzu Cream Udon
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: frozen udon 2 pack; salted pollock roe 80 g; heavy cream 160 ml; milk 80 ml; yuzu marmalade 1 tbsp; unsalted butter 15 g; garlic 1 clove; shredded nori 2 tbsp; black pepper 0.25 tsp

Quick answer

Total time: 27 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

Yuzu marmalade brings a citrus sourness to a cream and milk sauce, cutting the weight that cream udon usually carries.

Two thirds of the mentaiko melts into the sauce off the heat, and the last third goes on top, so the bowl has both silky and fresh roe. The sauce is ready when it coats the back of a spoon in a thin layer, and frozen udon only needs a quick blanch and a good drain so it does not water the sauce down.

Ingredients

servings

IngredientAmount

frozen udon2 pack

garlic1 clove

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.