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Mentaiko Udon (Cod Roe Ankake Udon)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 3 portions
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

Ingredients

  • 3 portions udon noodles
  • 100 g spicy cod roe (mentaiko) 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 light soy sauce
  • ½ tsp salt
  • 1 tbsp Potato Starch
  • 1 tbsp cold water
  • perilla (shiso) leaves 1-2 leaves per portion - optional

Instructions

    Cup of Yum
  1. 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.
  2. Mix 2 egg and the mentaiko in a bowl until well incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. Place a lid on the pan and simmer for 30 seconds.
  7. Turn off the heat and take off the lid.
  8. Rinse the udon with hot water to remove any excess starch and divide into serving bowls.
  9. Pour the broth equally into the bowls.
  10. Garnish with shredded perilla (shiso) leaves and the leftover mentaiko from earlier.
  11. Enjoy!