I have something classy, deliciously savory yet simple enough for you to make this weekend and it’s Mentaiko Udon (明太子うどん)! Here, slippery udon noodles are coated in a buttery spicy cod roe mixture and accented with fresh Japanese herbs and shredded nori. Unlike any other noodle dishes you’ve tried before, mentaiko udon is truly special. You’ll need one or two Japanese ingredients but cooking it is easy enough.
What is Mentaiko Udon?
This mentaiko udon is a creative twist on the classic Mentaiko Pasta (Spicy Cod Roe Pasta), a Japanese-Italian fusion pasta dish made with preserved spicy cod, milk, cream, and spaghetti noodles. I learned that this particular pasta is not only very popular in Japan, but also in some major Asian cosmopolitan cities. Quite a few JOC readers told me that they have tried mentaiko pasta in some modern Japanese restaurants. Since udon is well suited to just about any flavor, it makes sense to pair it with the mentaiko sauce. The creamy, robust sauce clings to the plump strands of udon, the result is simply noodle perfection.
Why You’ll Love Mentaiko Udon
Quick and easy! It comes together in 15 minutes. It’s one of my go-to dishes when I don’t have time. I always keep at least two mentaiko packages in my freezer.Pantry-friendly. Besides mentaiko and shiso leaves, both of which are available at Japanese or Korean grocery stores, the ingredients for this recipe are simple enough that you can get them at regular supermarkets.A unique noodle dish that is packed with plenty of ‘wow’ factors. Think interplay of flavors and textures.
What is Mentaiko?
Mentaiko (明太子) is the chili-spiced salted roe of pollock or cod and is usually used as a filling for Onigiri (rice ball) or as a topping for noodle dishes. This Japanese delicacy offers an exciting mouthfeel with just the right amount of spice. You can find mentaiko in either the refrigerated or frozen section of Japanese or Korean supermarkets. It is not an easy ingredient to source, but I still hope you have a chance to try it. The only substitute for mentaiko is tarako (たらこ), the cod/pollock roe that’s not prepared with chili. Your young children would be able to enjoy tarako since it is not spicy.
How to Cook Mentaiko Udon
Ingredients You’ll Need
Udon noodles – I recommend using only fresh or frozen udon noodles for this recipe. The thicker and chewier texture plays an important role in the success of the dish. Learn more about udon.Spicy salted pollock roe or cod roe (karashi mentaiko) Squid – It’s optional, but it adds complexity and heft to the noodle dish.OnionHeavy whipping creamSoy sauceButter – Butter has a sweet and rich creaminess, but you can use extra virgin olive oil to keep things lighter. SakeSalt & pepperToppings: shiso leaves and shredded nori. They are optional but make a difference in elevating the flavor and presentation.
Overview: Cooking Steps
In a large bowl, combine prepared mentaiko, heavy cream, and soy sauce.In a frying pan, heat the butter and cook the chopped onion until tender. Add the squid (if using) and sake and cook until it changes color. Season with freshly ground black pepper.Add the cooked onion and squid mixture into the mentaiko sauce and mix well. Cook the udon noodles in a large pot of boiling water.Add cooked udon and toss well until the udon is evenly coated with the sauce. Garnish the pasta with nori and shiso leaves.
I hope you enjoy this special Japanese-style noodle dish!
More Delicious Udon Noodle Recipes
Yaki Udon (Stir-Fried Udon Noodles)Beef UdonCurry UdonMiso Nikomi UdonUdon Noodle Soup (Kake Udon)
Tableware from Musubi Kiln
I’ve partnered with a great ceramic online shop from Japan called Musubi Kiln. You will get 10% off with a coupon code JUSTONECOOKBOOK for your purchase. In this post, I’ve used:
Hibino Eccle Ash White Mino Ware Round Plate 10in
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on September 26, 2012. It’s been republished with new images, a slightly revised recipe, and blog content on September 14, 2022.
