Mentaiko Butter Udon
Mentaiko Butter Udon
Ingredients
For the Tsuyu (Sauce)
- 3 cups water
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1/2 cup katsuobushi, (dried bonito flakes)
For the Udon
- 1 1/2 pounds udon noodles, fresh or frozen
For the Toppings
- 4 mentaiko, spicy pollock roe, about 1 1/2 ounces total, scraped from membrane
- 1/4 cup green onions, finely chopped
- 1 sheet nori, cut into thin strips
- 4 egg yolks, raw
- 4 tablespoons unsalted butter, cut into 1-tablespoon cubes
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon white sesame seeds, toasted, or to taste
Instructions
- 1
Combine water, soy sauce, mirin, and sake in a small pot. Bring the mixture to a gentle simmer over medium heat. Add the katsuobushi and stir with chopsticks. Continue to simmer for 5 minutes, then remove from heat.
⏱️ 10 min
- 2
Strain the tsuyu through a fine-mesh sieve into a bowl, pressing gently on the katsuobushi to extract all liquid. Discard the solids. Set the strained tsuyu aside.
⏱️ 2 min
- 3
Prepare the garnishes: finely chop the green onions, cut the nori into thin strips, and carefully scrape the mentaiko from its membrane into a small bowl.
⏱️ 5 min
- 4
Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until tender, stirring occasionally to prevent sticking. This typically takes 2-3 minutes for fresh noodles and 5-7 minutes for frozen noodles.
⏱️ 7 min•🌡️ 212
- 5
Drain the cooked udon noodles and divide them evenly among four serving bowls.
⏱️ 1 min
- 6
Pour approximately 1/2 cup of the prepared tsuyu over the noodles in each bowl. Adjust the amount to your preference.
⏱️ 1 min
- 7
Carefully place one raw egg yolk on top of the noodles in each bowl. Arrange a portion of the scraped mentaiko, chopped green onions, and shredded nori around the egg yolk.
⏱️ 2 min
- 8
Place one cube of unsalted butter in the center of each dish, near the egg yolk. Sprinkle with freshly ground black pepper and toasted white sesame seeds. Serve immediately and instruct diners to mix all ingredients together before eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mentaiko Butter Udon
Ingredients
For the Tsuyu (Sauce)
- 3 cups water
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1/2 cup katsuobushi, (dried bonito flakes)
For the Udon
- 1 1/2 pounds udon noodles, fresh or frozen
For the Toppings
- 4 mentaiko, spicy pollock roe, about 1 1/2 ounces total, scraped from membrane
- 1/4 cup green onions, finely chopped
- 1 sheet nori, cut into thin strips
- 4 egg yolks, raw
- 4 tablespoons unsalted butter, cut into 1-tablespoon cubes
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon white sesame seeds, toasted, or to taste
Instructions
- 1
Combine water, soy sauce, mirin, and sake in a small pot. Bring the mixture to a gentle simmer over medium heat. Add the katsuobushi and stir with chopsticks. Continue to simmer for 5 minutes, then remove from heat.
⏱️ 10 min - 2
Strain the tsuyu through a fine-mesh sieve into a bowl, pressing gently on the katsuobushi to extract all liquid. Discard the solids. Set the strained tsuyu aside.
⏱️ 2 min - 3
Prepare the garnishes: finely chop the green onions, cut the nori into thin strips, and carefully scrape the mentaiko from its membrane into a small bowl.
⏱️ 5 min - 4
Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until tender, stirring occasionally to prevent sticking. This typically takes 2-3 minutes for fresh noodles and 5-7 minutes for frozen noodles.
⏱️ 7 min•🌡️ 212 - 5
Drain the cooked udon noodles and divide them evenly among four serving bowls.
⏱️ 1 min - 6
Pour approximately 1/2 cup of the prepared tsuyu over the noodles in each bowl. Adjust the amount to your preference.
⏱️ 1 min - 7
Carefully place one raw egg yolk on top of the noodles in each bowl. Arrange a portion of the scraped mentaiko, chopped green onions, and shredded nori around the egg yolk.
⏱️ 2 min - 8
Place one cube of unsalted butter in the center of each dish, near the egg yolk. Sprinkle with freshly ground black pepper and toasted white sesame seeds. Serve immediately and instruct diners to mix all ingredients together before eating.
⏱️ 2 min