Mentaiko Udon (Cod Roe Ankake Udon)
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3 portions
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Mentaiko Udon (Cod Roe Ankake Udon)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 3 portions udon noodles
- 100 g cod roe mentaiko, spicy, aka mentaiko
- 2 egg
- 500ml dashi stock check out how to make your own dashi stock here
- 2 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp soy sauce light
- ½ tsp salt
- 1 tbsp potato starch
- 1 tbsp water cold
- perilla leaves 1-2 leaves per portion - optional, shiso
Instructions
- Cut the sac of 100 g spicy cod roe (mentaiko) lengthways, peel back the skin and scoop out the roe with a spoon. Set aside 1 tbsp per portion for garnish at the end.
- Mix 2 egg and the mentaiko in a bowl until well incorporated.
- In a saucepan, add 500ml dashi stock, 2 tbsp sake, 1 tbsp mirin, 1 tsp sugar, 1 tbsp light soy sauce and ½ tsp salt. Bring to boil over medium heat.
- While you're waiting for the broth to boil, mix 1 tbsp potato starch and 1 tbsp cold water in a small bowl to make a slurry. Cook 3 portions udon noodles in a separate pot according to the instructions on the packaging.
- Once the broth is boiling, turn the heat down to a simmer and add the slurry. When the broth has slightly thickened, pour in the whisked egg and mentaiko mix.
- Place a lid on the pan and simmer for 30 seconds.
- Turn off the heat and take off the lid.
- Rinse the udon with hot water to remove any excess starch and divide into serving bowls.
- Pour the broth equally into the bowls.
- Garnish with shredded perilla (shiso) leaves and the leftover mentaiko from earlier.
- Enjoy!
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