High-Protein Creamy Mentaiko Udon
High-Protein Creamy Mentaiko Udon
Ingredients
For the Udon
- 4 packs frozen udon
For the Creamy Mentaiko Sauce
- 10 ounces silken tofu
- 2 cloves garlic, minced
- 6 tablespoons Kewpie mayonnaise
- 2 tablespoons sake
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 4 tablespoons mentaiko, or up to 6 tablespoons, from pouches
- 1 tablespoon oil, as needed, for sautéing
Optional Garnishes
- 4 egg yolk
- 4 tablespoons ikura, salmon roe
- 1 cucumber, julienned
- 4 shiso leaves, chopped
- 1 sheet nori, shredded
- 2 tablespoons chives, chopped
Instructions
- 1
Prepare all garnishes. Mince the garlic, chop the chives, and julienne the cucumber if using. Set aside.
⏱️ 5 min
- 2
Make the creamy base for the sauce. Open the silken tofu and place 10 ounces (two 5-ounce packs) into a blender cup. Add 6 tablespoons of Kewpie mayonnaise to the blender cup. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min
- 3
Sauté the garlic. Drizzle 1 tablespoon of oil into a large pan or skillet over medium heat. Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
⏱️ 2 min
- 4
Combine the sauce ingredients. Pour the blended tofu-Kewpie mayonnaise mixture into the pan with the sautéed garlic. Add 2 tablespoons of sake, 4 tablespoons of soy sauce, and 2 tablespoons of mirin to the pan. Stir the mixture well to combine all ingredients.
⏱️ 2 min
- 5
Cook the udon noodles. In a separate large pot, bring water to a rolling boil. Add 4 packs of frozen udon to the boiling water and cook according to package directions, typically 2-3 minutes, until just tender.
⏱️ 5 min•🌡️ 212
- 6
Mix udon with the sauce. Once the udon is cooked, use tongs to transfer the noodles directly from the pot of water into the pan with the sauce mixture. Stir the udon noodles into the sauce until they are thoroughly coated.
⏱️ 3 min
- 7
Incorporate the mentaiko. Squeeze 4 to 6 tablespoons of mentaiko from its pouches into the pan with the udon and sauce. Stir gently to fully incorporate the mentaiko throughout the noodles and sauce.
⏱️ 2 min
- 8
Final heating. Heat the udon and sauce mixture on low heat only for the duration that the udon is cooking, about 2-3 minutes. This is important to prevent the silken tofu from curdling and to gently warm the mentaiko.
⏱️ 3 min
- 9
Plate and garnish. Transfer the creamy mentaiko udon into individual serving bowls. Garnish each bowl with desired toppings, such as an egg yolk, a spoonful of ikura, julienned cucumber, chopped shiso leaves, shredded nori, and chopped chives.
⏱️ 3 min
- 10
Serve immediately and enjoy your high-protein creamy Mentaiko Udon.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Creamy Mentaiko Udon
For the Udon
- 4 packs frozen udon
For the Creamy Mentaiko Sauce
- 10 ounces silken tofu
- 2 cloves garlic, minced
- 6 tablespoons Kewpie mayonnaise
- 2 tablespoons sake
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 4 tablespoons mentaiko, or up to 6 tablespoons, from pouches
- 1 tablespoon oil, as needed, for sautéing
Optional Garnishes
- 4 egg yolk
- 4 tablespoons ikura, salmon roe
- 1 cucumber, julienned
- 4 shiso leaves, chopped
- 1 sheet nori, shredded
- 2 tablespoons chives, chopped
Instructions
- 1
Prepare all garnishes. Mince the garlic, chop the chives, and julienne the cucumber if using. Set aside.
⏱️ 5 min - 2
Make the creamy base for the sauce. Open the silken tofu and place 10 ounces (two 5-ounce packs) into a blender cup. Add 6 tablespoons of Kewpie mayonnaise to the blender cup. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min - 3
Sauté the garlic. Drizzle 1 tablespoon of oil into a large pan or skillet over medium heat. Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
⏱️ 2 min - 4
Combine the sauce ingredients. Pour the blended tofu-Kewpie mayonnaise mixture into the pan with the sautéed garlic. Add 2 tablespoons of sake, 4 tablespoons of soy sauce, and 2 tablespoons of mirin to the pan. Stir the mixture well to combine all ingredients.
⏱️ 2 min - 5
Cook the udon noodles. In a separate large pot, bring water to a rolling boil. Add 4 packs of frozen udon to the boiling water and cook according to package directions, typically 2-3 minutes, until just tender.
⏱️ 5 min•🌡️ 212 - 6
Mix udon with the sauce. Once the udon is cooked, use tongs to transfer the noodles directly from the pot of water into the pan with the sauce mixture. Stir the udon noodles into the sauce until they are thoroughly coated.
⏱️ 3 min - 7
Incorporate the mentaiko. Squeeze 4 to 6 tablespoons of mentaiko from its pouches into the pan with the udon and sauce. Stir gently to fully incorporate the mentaiko throughout the noodles and sauce.
⏱️ 2 min - 8
Final heating. Heat the udon and sauce mixture on low heat only for the duration that the udon is cooking, about 2-3 minutes. This is important to prevent the silken tofu from curdling and to gently warm the mentaiko.
⏱️ 3 min - 9
Plate and garnish. Transfer the creamy mentaiko udon into individual serving bowls. Garnish each bowl with desired toppings, such as an egg yolk, a spoonful of ikura, julienned cucumber, chopped shiso leaves, shredded nori, and chopped chives.
⏱️ 3 min - 10
Serve immediately and enjoy your high-protein creamy Mentaiko Udon.