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.
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings udon noodles (frozen)
- 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).
Thaw and separate the frozen udon in a small amount of boiling water. Drain and rinse under running water and chill in ice water.
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.
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.
Plate up the udon and cover with kaiware sprouts and myoga. Top with hoso-negi and onsen tamago.