Chilled Udon Noodles with Mentaiko Sauce

Mentaiko is Pollack roe seasoned with red chili and other spices. A variety from Fukuoka Prefecture is particularly famous.

Chilled Udon Noodles with Mentaiko Sauce
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Mako

Easy

Seafood

Eggs

Rice & Noodles

520kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 2 servings udon noodles (frozen)
  • [Sauce]

    • 120 g mentaiko
    • 2 tbsp ponzu soy sauce
    • 2 tbsp mayonnaise
  • 2 packs kaiware sprouts
  • 3 pieces myoga
  • 2 hoso-negi green onion (chopped)
  • 2 onsen tamago (store-bought)
    Note

    If unavailable, substitute with fresh raw eggs (pasteurized).

Directions

1

Thaw and separate the frozen udon in a small amount of boiling water. Drain and rinse under running water and chill in ice water.

2

Prepare the [sauce]. Squeeze the roe out of the thin sacs and combine with the other ingredients in a bowl. Mix together with the udon noodles.

3

Cut off and discard the roots of the kaiware sprouts. Cut into half. Cut the myoga into thin slices. Soak both in a generous amount of water for several minutes. Drain.

4

Plate up the udon and cover with kaiware sprouts and myoga. Top with hoso-negi and onsen tamago.