When the craving for something comforting yet exciting strikes, there’s nothing quite like the delightful bowl of Mentaiko Udon to bring joy back to home cooking. The moment the spicy cod roe hits the warm dashi stock, it creates a melody of flavors that dance on your palate. I remember the first time I made this dish; I was actually trying to use up some leftover udon noodles and stumbled upon this magical combination.
This recipe not only pleases the taste buds but is incredibly versatile—perfect for a quick weeknight dinner or a dish that wows guests at your next gathering. In just 15 minutes, you can create a stunning meal that feels indulgent yet is surprisingly easy to prepare. With silky udon noodles, rich broth, and a subtle hint of umami, Mentaiko Udon is the ideal antidote to fast food fatigue. So grab your apron, and let’s make this delicious bowl of comfort together!
Why is Mentaiko Udon a must-try recipe?
Quick Preparation: You’ll only need 15 minutes to whip up this delightful dish, making it perfect for busy weeknights.
Bursting with Flavor: The rich dashi stock infused with spicy cod roe elevates this udon to a new level of taste.
Comforting Texture: The combination of silky udon noodles and creamy egg creates a satisfying mouthfeel.
Versatile Dish: Ideal for customizing with your favorite toppings or adding seasonal vegetables.
Crowd-Pleaser: Guaranteed to impress family and friends with its unique flavors, it’s a dish everyone will love!
Don’t forget to check out more quick weeknight meals that are just as enticing!
Mentaiko Udon Ingredients
For the Noodles
• Udon noodles – 3 portions; these chewy noodles are the heart of the dish.
For the Sauce
• Spicy cod roe (mentaiko) – 100 g; this key ingredient brings a delightful umami kick to your Mentaiko Udon.
• Eggs – 2; whisked eggs add a creamy texture when mixed into the broth.
• Dashi stock – 500 ml; the base of your broth, providing essential depth of flavor.
• Sake – 2 tbsp; this Japanese rice wine enhances the overall umami profile.
• Mirin – 1 tbsp; a sweet rice wine, it balances the flavors beautifully.
• Sugar – 1 tsp; a pinch of sweetness complements the savory notes.
• Japanese light soy sauce (usukuchi shoyu) – 1 tbsp; for a delicate salty depth without overpowering the dish.
• Salt – ½ tsp; enhances the overall flavor, adjusting as needed.
For the Thickening
• Potato starch (katakuriko) – 1 tbsp; used for thickening the broth for a luxurious finish.
• Cold water – 1 tbsp; to create a smooth slurry for thickening.
For Garnishing
• Perilla leaves (shiso) – 1-2 leaves per portion; optional, but it adds a fresh herbal note that brightens up the dish!
How to Make Mentaiko Udon
-
Prepare the Mentaiko: Cut the sac of 100 g of spicy cod roe (mentaiko) lengthways. Peel back the skin and scoop out the roe with a spoon, setting aside 1 tablespoon per portion for garnish.
-
Mix Eggs and Mentaiko: In a bowl, combine 2 eggs with the scooped mentaiko. Whisk them together until well incorporated, creating a creamy mixture full of flavor.
-
Make the Broth: In a saucepan, add 500 ml of dashi stock, 2 tbsp sake, 1 tbsp mirin, 1 tsp sugar, 1 tbsp Japanese light soy sauce (usukuchi shoyu), and ½ tsp salt. Bring this aromatic mix to a boil over medium heat.
-
Prepare the Slurry and Noodles: While waiting for the broth to boil, mix 1 tbsp potato starch (katakuriko) and 1 tbsp cold water in a small bowl to make a smooth slurry. Simultaneously, cook 3 portions of udon noodles in a separate pot according to the package instructions.
-
Thicken the Broth: Once the broth is boiling, reduce the heat to a simmer and add the prepared slurry. Wait until the broth slightly thickens, then pour in the whisked egg and mentaiko mixture.
-
Simmer the Mixture: Cover the pan with a lid and let it simmer for 30 seconds to allow the flavors to meld perfectly.
-
Finish the Cooking: Turn off the heat and carefully remove the lid, inhaling the delicious aroma of your broth.
-
Rinse the Udon: Rinse the cooked udon with hot water to eliminate any excess starch, then divide them into serving bowls, preparing for the glorious broth.
-
Pour the Broth: Ladle the delicious broth equally into each bowl, ensuring each portion is filled with flavor.
-
Garnish and Serve: Finish your Mentaiko Udon by garnishing with shredded perilla leaves (shiso) and the leftover mentaiko from earlier, adding a pop of color and taste.
Optional: For a touch of spice, drizzle with a few drops of sesame oil before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mentaiko Udon
Fridge: Store leftover Mentaiko Udon in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of dashi stock to revive the flavors.
Freezer: For long-term storage, freeze the broth separately from the noodles for up to 1 month. To reheat, thaw overnight in the fridge and warm in a saucepan until heated through.
Noodles Storage: If you have leftover udon noodles, keep them in a sealed container in the fridge for up to 2 days. To serve, rinse in hot water before adding to the broth.
Reheating: When reheating, add a bit of water to ensure a creamy texture. Stir continuously to combine the flavors while warming the dish.
Mentaiko Udon Variations
Feel free to get creative and personalize your Mentaiko Udon with these delicious variations!
-
Vegetarian: Substitute spicy cod roe with sautéed mushrooms for a savory umami kick that keeps every bite rich and delightful.
-
Creamy Twist: Add a splash of heavy cream or coconut milk to the broth for an extra luxurious, creamy texture that will make your taste buds sing.
-
Spice It Up: Incorporate a tablespoon of chili oil or a pinch of red pepper flakes for a spicy kick that will warm you from the inside out!
-
Add Protein: Toss in some pan-seared tofu or cooked shrimp as a protein boost, creating an even heartier meal that satisfies the hungriest of appetites.
-
Brighten with Veggies: Introduce seasonal vegetables like sautéed bok choy or spinach for added color and nutrition, transforming your bowl into a vibrant feast.
-
Noodle Variation: Swap udon noodles for soba or rice noodles for a different texture experience while maintaining that comforting broth.
-
Zesty Flavors: Sprinkle with grated lemon zest or a dash of yuzu juice just before serving, infusing your dish with a refreshing brightness that’s irresistibly refreshing.
-
Umami Upgrade: Mix in some bonito flakes or sprinkle with furikake before serving for an added layer of umami that elevates the entire dish.
Tips for the Best Mentaiko Udon
-
Quality Ingredients: Choose fresh, high-quality mentaiko for a flavor boost. If you can find it, that’s the secret to elevating your Mentaiko Udon.
-
Proper Noodle Cooking: Make sure to cook the udon noodles al dente to avoid mushiness. Rinse them after cooking to remove excess starch, ensuring a better texture.
-
Thickening Consistency: Be mindful when adding the slurry—stir gently to avoid lumps, and cook just until the broth thickens. Overcooking will alter the texture of the broth.
-
Egg Incorporation: When adding the egg and mentaiko mixture to the broth, pour it in slowly while stirring to distribute the flavors evenly.
-
Garnish Well: Don’t skimp on the garnishes! Fresh perilla leaves (shiso) and extra mentaiko elevate both presentation and flavor, making your dish more vibrant.
-
Serving Temperature: Serve your Mentaiko Udon piping hot for the best experience. The warmth amplifies the comforting qualities of this dish, making it a perfect cozy meal.
Make Ahead Options
Mentaiko Udon is an ideal recipe for meal prep, making it easy for busy cooks to enjoy this delightful dish any time! You can prepare the broth (steps 3-6) up to 24 hours in advance and refrigerate it in an airtight container. Additionally, you can portion out the mentaiko and eggs, mixing them together in advance for quick assembly. When you’re ready to enjoy your meal, simply reheat the broth, cook the udon noodles according to package instructions, and combine everything just before serving. This will ensure that your Mentaiko Udon remains just as delicious and comforting as the day you made it!
What to Serve with Mentaiko Udon?
When crafting the perfect meal to accompany this delightful bowl of warm, spicy goodness, think flavors that complement and enhance its rich umami.
-
Crunchy Tempura Vegetables: Crisp tempura vegetables add a delightful crunch that contrasts beautifully with the silky noodles, bringing additional textures to your plate.
-
Japanese Pickles (Tsukemono): A small dish of tangy pickles balances the rich flavors of Mentaiko Udon, cleansing the palate between bites.
-
Scallion Pancakes: The flaky layers and savory notes of scallion pancakes make a satisfying pairing, perfect for dipping in the dashi broth.
-
Seaweed Salad: Light and refreshing, this salad offers a burst of oceanic flavors that tie in beautifully with the cod roe’s brininess.
-
Chirashi Sushi: A colorful bowl of chirashi sushi provides a vibrant contrast to the udon, making your meal not just delicious but visually enticing.
-
Japanese Beer or Sake: A chilled glass of Japanese beer or sake elevates your dining experience, enhancing the umami notes in the dish and adding warmth to your gathering.
-
Mochi Ice Cream for Dessert: For a sweet finish, mochi ice cream creates a delightful contrast with its chewy exterior and creamy filling, leaving your guests craving more.
-
Ginger Tea: A soothing cup of ginger tea after the meal helps digestion while offering a warming touch to complete your culinary journey.
Mentaiko Udon Recipe FAQs
What type of mentaiko should I use?
I recommend using high-quality, fresh spicy cod roe for the best flavor. Look for mentaiko that has a rich color and a firm texture. If you can, choose imported varieties for more authentic taste!
How should I store leftover Mentaiko Udon?
Store leftover Mentaiko Udon in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove and consider adding a splash of dashi stock to restore its creamy consistency.
Can I freeze Mentaiko Udon?
Absolutely! To freeze, separate the broth and the udon noodles. Place them in airtight containers or freezer bags and freeze for up to 1 month. When you’re ready to enjoy, thaw the broth overnight in the fridge, reheat it in a saucepan, and serve with freshly cooked udon.
What can I do if my broth is too thin?
If your broth is too thin, don’t worry! You can thicken it by mixing an additional teaspoon of potato starch (katakuriko) with a small amount of cold water and stirring it into the simmering broth. Cook for a few extra minutes until it reaches your desired consistency.
Are there any dietary considerations for Mentaiko Udon?
Yes! Mentaiko contains fish roe, making it unsuitable for vegetarians or vegans. If you’re concerned about allergies, especially to seafood or fish, I’d advise checking product labels thoroughly. For a vegetarian alternative, consider a similar preparation using sautéed mushrooms or tofu for added texture.
Can I make Mentaiko Udon in advance?
While it’s best enjoyed fresh, you can prep some components in advance. Cook the udon noodles and store them in the fridge for up to 2 days. The dashi broth can be made ahead and refrigerated as well. Just reheat everything together and garnish right before serving for fresh flavors!
Delicious Mentaiko Udon: Quick Comfort in 15 Minutes
Ingredients
Equipment
Method
- Prepare the Mentaiko: Cut the sac of spicy cod roe (mentaiko) lengthways. Peel back the skin and scoop out the roe with a spoon, setting aside 1 tablespoon per portion for garnish.
- Mix Eggs and Mentaiko: In a bowl, combine eggs with the scooped mentaiko. Whisk them together until well incorporated, creating a creamy mixture full of flavor.
- Make the Broth: In a saucepan, add dashi stock, sake, mirin, sugar, Japanese light soy sauce, and salt. Bring this aromatic mix to a boil over medium heat.
- Prepare the Slurry and Noodles: While waiting for the broth to boil, mix potato starch and cold water in a small bowl for a smooth slurry. Simultaneously, cook udon noodles according to the package instructions.
- Thicken the Broth: Once boiling, reduce the heat to simmer and add the prepared slurry. Wait until the broth slightly thickens, then pour in the whisked egg and mentaiko mixture.
- Simmer the Mixture: Cover the pan with a lid and let it simmer for 30 seconds to allow the flavors to meld perfectly.
- Finish the Cooking: Turn off the heat and carefully remove the lid, inhaling the delicious aroma of your broth.
- Rinse the Udon: Rinse the cooked udon with hot water to eliminate excess starch, then divide them into serving bowls, preparing for the glorious broth.
- Pour the Broth: Ladle the delicious broth equally into each bowl, ensuring each portion is filled with flavor.
- Garnish and Serve: Finish your Mentaiko Udon by garnishing with shredded perilla leaves and the leftover mentaiko, adding a pop of color and taste.