You need to try this Japanese Mentaiko (spicy cod roe) Udon for your next meal! The chewy udon noodles pairs perfectly with the creamy sauce.
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Why You’ll Love This Recipe
The first time I tried mentaiko udon was at a Japanese udon shop. I loved how creamy it was and packed with umami flavor without being fishy at all! You will love how this recipe tastes just like an authentic Japanese restaurant. There isn’t too many ingredients to seek out for (except the spicy cod roe) so it makes the recipe quick and simple. You can make this under 15 minutes.
Ingredients
Here’s a look at what you need to make this Japanese Mentaiko Udon. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- frozen udon noodles – The Sanukiya udon noodles are located in the freezer section of the asian grocery store. They are chewy and affordable when you want udon noodles quickly. Cook according to package directions and they work great for this dish.
- whole milk – cooking the noodles makes a creamy sauce without using heavy cream. The starch of the noodles thickens up the milk and is less fatty and decadent in my opinion.
- spicy cod roe – also known as mentaiko in Japanese. You can find these in the refrigerated section at Korean and Japanese stores. The cod roe is marinated in spicy sauce which tastes extra flavorful compared to regular roe.
- butter – adds creaminess and fragrance to your noodles. If you use a high quality one, your noodles will taste better. I am a fan of Kerry Gold butter.
- dashi powder – this gives that umami flavor and enhances the cream sauce. I recommend this to add savoriness to your sauce.
- garlic – raw garlic is grated in the sauce. I love how the sharpness of the garlic contrasts with the cream and spicy cod roe. Make sure it’s grated so you’re eating large bite of garlic with the creamy sauce.
- soy sauce – adds saltiness to your sauce. I recommend a low sodium one so it doesn’t overwhelm the cream and spicy cod roe (which is already salted).
- green onion – adds freshness to the noodles. I
- onsen egg or soft boiled egg (optional) – If you love extra creamy, add a soft egg and mix in the yolk. This makes it like carbonara. If you like carbonara pasta, try my Fettuccini Carbonara with Shrimp.
Substitutions and Variations
- You don’t have to use udon noodles if you don’t have them. You can use spaghetti, ramen or even angel hair pasta. Keep in mind you will have to adjust the cooking time depending on the noodles you make.
- Unfortunately, you can’t substitute the spicy cod roe (mentaiko) with other types of roe as it doesn’t yield the same flavors.
How to Make Japanese Mentaiko Udon
Step 1: Take the spicy cod roe out of the sack by gently scooping it out and throwing out the membrane.
Step 2: Boil 1 cup milk on low medium heat. Once the milk is bubbling (not boiling), add 1 pack of udon. Boil noodles uncovered.
Step 3: Once the noodles are cooked (5-7 minutes depending on the udon you bought), take the noodles out in a bowl and add ½ cup milk from the pot.
Step 4: Then, add grated garlic, butter, dashi powder, black pepper and soy sauce for flavor. Add the spicy cod roe last along with green onions and seaweed.
Step 5: Mix and enjoy!
Expert Tips
- Use a high quality and fresh mentaiko from the asian grocery store. Sometimes they come frozen and you can defrost them. Make sure they don’t smell too fishy.
- Trust the process! The milk slowly thickens up when the noodles cools down. The sauce will be thick. If you’re worried that it’s too liquid-y, add the milk slowly to your desired taste.
- If you have extra time, add a soft boiled egg to the top of your noodles. The soft egg will make your noodles extra creamy!
Recipe FAQs
Mentaiko is spicy marinated cod roe, popular in Japanese and Korean cuisine for its salty, umami-rich flavor. It’s creamy, slightly briny, and often used in pasta, rice balls, or as a savory topping.
You can find mentaiko at Japanese grocery stores and Korean groceries like Hmart. They are located in the refrigerated section.
Udon is a thick, chewy Japanese noodle made from wheat flour, water, and salt. It’s commonly served in a light broth or stir-fried, and pairs well with toppings like tempura, scallions, and soft-boiled eggs.
You can serve Japanese mentaiko udon with sesame seaweed salad and some more protein like Japanese karaage.
Check Out More Japanese Recipes
- Easy Tan Tan Udon (Tantanmen Recipe) – the broth has a rich and complex flavor and the noodle soup tastes creamy.
- Easy Udon Soup – thick and chewy udon noodles are cooked in an umami and sweet broth with fish cakes and topped with green onions.
- Creamy Corn Udon – sweet corn with creamy ‘carbonara’ sauce.
- Butter Dashi Noodles – a savory and buttery noodle dish with crispy panko garnish.
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Japanese Mentaiko Udon
Ingredients
- 1 pack frozen udon noodles
- 1 cup whole milk
- 1 spicy cod roe
- slice butter
- ¼ teaspoon dashi powder
- 1 clove garlic grated
- 1 teaspoon soy sauce
- black pepper to taste
- green onion sliced
- seaweed sliced
- Onsen egg or soft boiled egg optional
Instructions
- Take the spicy cod roe out of the sack by gently scooping it out and throwing out the membrane.
- Boil 1 cup milk on low medium heat. Once the milk is bubbling (not boiling), add 1 pack of udon. Boil noodles according to package directions.
- Once the noodles are cooked, take the noodles out in a bowl and add ¼ cup milk from the pot.
- Then, add grated garlic, butter, dashi powder, black pepper and soy sauce for flavor. Add the spicy cod roe last along with green onions and seaweed. Mix and enjoy!
Notes
- Use a high quality and fresh mentaiko from the asian grocery store. Sometimes they come frozen and you can defrost them. Make sure they don’t smell too fishy.
- Trust the process! The milk slowly thickens up when the noodles cools down. The sauce will be thick. If you’re worried that it’s too liquid-y, add the milk slowly to your desired taste.
- If you have extra time, add a soft boiled egg to the top of your noodles. The soft egg will make your noodles extra creamy!
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