Mentaiko Yuzu Cream Udon
Myeongran yuja cream udon is a Japanese-style cream udon that layers salted pollock roe with yuzu marmalade in a sauce built from heavy cream, milk, and butter. Garlic is sauteed in butter first, then cream and milk simmer on low heat for two to three minutes to thicken before yuzu marmalade and black pepper are stirred in. Two-thirds of the roe goes in off heat so residual warmth cooks it gently without making it tough, while the remaining third is placed raw on top for bursts of briny texture. The yuzu is added gradually to control acidity, and its citrus fragrance lifts the heavy cream base, keeping the dish from feeling overly rich. Shredded nori on top provides a roasted, oceanic contrast.
Adjust Servings
Instructions
- 1
Split the roe sacs, scrape out the eggs, and finely mince the garlic.
- 2
Blanch udon in boiling water for 1 minute and drain.
- 3
Melt butter, sauté garlic for 30 seconds, then add cream and milk.
- 4
Simmer on low for 2-3 minutes, then mix in yuzu marmalade and pepper.
- 5
Turn off heat, stir in two-thirds of roe with residual heat, then coat udon.
- 6
Serve in bowls and top with remaining roe and nori.
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