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–+ servings

Mentaiko Udon (Cod Roe Ankake Udon)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 3 portions

Ingredients 
 

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.
    Scooping mentaiko (pollock roe) out of its skin
  • Mix 2 egg and the mentaiko in a bowl until well incorporated.
    Mentaiko mixed with egg
  • In a saucepan, add 500ml dashi stock, 2 tbsp sake, 1 tbsp mirin, 1 tsp sugar, 1 tbsp Japanese light soy sauce (usukuchi shoyu) and ½ tsp salt. Bring to boil over medium heat.
    Dashi and condiments heating in a saucepan
  • While you're waiting for the broth to boil, mix 1 tbsp potato starch (katakuriko) 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.
    Water and potato starch mixed together to make a slurry
  • 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.
    Egg and mentaiko mixture cooking in dashi broth
  • Place a lid on the pan and simmer for 30 seconds.
    simmering mentaiko udon broth in saucepan with lid
  • 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.
    udon noodles in a bowl
  • Pour the broth equally into the bowls.
    Udon noodles topped with mentaiko and egg dashi broth
  • Garnish with shredded perilla leaves (shiso) and the leftover mentaiko from earlier.
    Mentaiko udon topped with perilla leaves and mentaiko (pollock roe)
  • Enjoy!

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.