Mentaiko Cream Udon
How to Make Deliciously Creamy and Rich Mentaiko Cream Udon at Home
When the weather turns chilly, there’s something incredibly comforting about a warm, creamy bowl of udon. It’s a dish that strangely calls to me as winter approaches. This recipe for Mentaiko Cream Udon, elevated with the savory kick of mentaiko (spicy cod roe), is both rich and delightfully salty. It’s surprisingly easy to make, even for beginners, so let’s get started!
Main Ingredients- 5 cloves garlic, thinly sliced
- 1 Tbsp butter
- A little chopped green onion (for garnish)
- 2 pieces mentaiko (spicy cod roe), only the roe inside
- 1 serving udon noodles
- Desired amount of cooked cocktail shrimp
- Pinch of black pepper (to taste)
- 3 button mushrooms, thinly sliced
- 2 shiitake mushrooms, thinly sliced
Cream Sauce Ingredients- 200ml heavy cream
- 100ml milk
- 0.2 Tbsp salt (or to taste, adjust as needed)
- 0.5 Tbsp chicken stock (or chicken powder)
- 1-2 dried red chilies (optional, for a hint of spice)
- 1 Tbsp grated Parmesan cheese
- 1 slice cheddar cheese
- 200ml heavy cream
- 100ml milk
- 0.2 Tbsp salt (or to taste, adjust as needed)
- 0.5 Tbsp chicken stock (or chicken powder)
- 1-2 dried red chilies (optional, for a hint of spice)
- 1 Tbsp grated Parmesan cheese
- 1 slice cheddar cheese
Cooking Instructions
Step 1
First, thinly slice the 5 cloves of garlic. Melt 1 tablespoon of butter in a heated pan over low heat, then add the sliced garlic and sauté gently until fragrant. Be careful not to burn the garlic.
Step 2
If you like a little heat, add 1-2 dried red chilies (peperoncino) to the pan and sauté them with the garlic for a subtle spicy flavor. This step is optional. Now, add the prepared cocktail shrimp and cook them briefly with the garlic and butter.
Step 3
Add the thinly sliced button mushrooms (3) and shiitake mushrooms (2) to the pan and stir-fry. Mushrooms will soften as they cook, adding a wonderful texture. If you don’t have mushrooms, you can omit them. Finally, season with a pinch of black pepper.
Step 4
Prepare the 2 pieces of mentaiko. Gently pierce the skin with a chopstick or fork and carefully scrape out the soft roe inside, discarding the outer skin. This will give you a smoother texture.
Step 5
Take one piece of the mentaiko roe and scoop out about 2 tablespoons’ worth using a spoon. This portion will be cooked into the sauce. Set aside the remaining mentaiko roe to use as a garnish later.
Step 6
Pour the 200ml of heavy cream into the pan with the sautéed ingredients. This forms the creamy base of your sauce.
Step 7
Next, add 100ml of milk to the pan. You can adjust the ratio of cream to milk to achieve your desired sauce consistency.
Step 8
Add the 1 tablespoon of mentaiko roe (prepared in step 4) to the cream sauce. Stir gently with a spoon to break up the mentaiko and let it dissolve into the sauce as it simmers. This infuses the sauce with the savory and salty flavors of the mentaiko.
Step 9
In a separate pot, bring plenty of water to a boil. Add the udon noodles and cook for about 1 minute. Udon noodles cook quickly, so just blanch them briefly before transferring them to the sauce pan to avoid them becoming mushy.
Step 10
Stir in the 1 tablespoon of grated Parmesan cheese and the 1 slice of cheddar cheese until they are fully melted. The cheese adds a wonderfully rich and thick texture to the sauce. Add 0.2 tablespoon of salt initially; you can adjust more later after tasting.
Step 11
Finally, add the 0.5 tablespoon of chicken stock and stir well to combine all the ingredients. Chicken stock enhances the umami flavor. It’s okay if the sauce tastes slightly under-seasoned at this point, as the mentaiko will add more saltiness.
Step 12
Drain the blanched udon noodles and immediately add them to the cream sauce. Toss the noodles gently to coat them evenly with the sauce. Let it simmer over medium-low heat until the sauce slightly thickens and clings to the noodles.
Step 13
Transfer the finished Mentaiko Cream Udon to a serving bowl. Garnish generously with the finely chopped green onions. You can also add a little of the reserved mentaiko roe on top for an extra touch of flavor and visual appeal. Enjoy your delicious homemade udon!
