If you’re a fan of mentaiko pasta, then you’re going to love this creamy mentaiko udon noodles! It’s rich, creamy, packed with umami, and so easy to make. Toss chewy udon noodles in a savory mentaiko sauce, all done in just 20 minutes!
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Udon noodles are so versatile, and make for the perfect base to pair with various sauces and soups. That’s why I often gravitate towards it to make more fusion-style recipes, like the Japanese Inspired Creamy Curry Udon and Creamy Tom Yum Udon.
So for the 2nd part of my 5-with-1 series: Udon Edition, I wanted to include another quick and easy Japanese fusion recipe–mentaiko udon noodles. It’s inspired by the creamy mentaiko pasta that I had recently during a trip to LA, which was so good, I had to give it my own spin the minute I was back in Chicago!
Related: 15-min. Salmon Mentai Aburi Don (Salmon Mentai Rice Bowl)
What Is Mentaiko?
“Mentaiko” is cured salted pollack roe, an ingredient that is used in Japanese cuisine, often in pastas, toppings for rice or ramen, or in onigiri. This delicacy originates from Korea, known as “myeongnanjeot”, and can be served as a side dish (“banchan”), or used in stews (“jeot”).
It’s savory, salty, and has a hint of seafood-like flavor to it. Mentaiko is also slightly spicy, and pairs amazingly with the creamy garlic butter sauce.
Quick Mentaiko Udon Noodles
For this easy recipe, we’re simply mixing the udon with the mentaiko sauce, made with ingredients like pollack roe, heavy whipping cream, garlic, butter, and light soy sauce.
It’s so simple and quick to make, you’ll get it done within 20 minutes or less! A perfect addition for weeknight meals, or even for a romantic dinner date at home!
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Udon: You can usually find udon in dried, fresh, or frozen varieties. Frozen udon has a longer shelf life and quick cooking time (usually 1-2 minutes). I prefer frozen over dried as it has a chewier and bouncier texture once cooked.
You can swap out the udon with pasta! Traditionally, spaghetti is used, but you can try out with other options as well.
Mentaiko Sauce
- Salted butter: You can use unsalted butter but adjust taste accordingly.
- Olive oil/neutral oil
- Garlic: The garlic aromatics help to balance out the seafood-like taste of mentaiko.
- Heavy whipping cream: For the creamy base of the sauce.
- Pollack roe or mentaiko: I get my pollack roe or mentaiko in the refrigerated section at my local Korean and/or Japanese section. You can also get it frozen in sacs or in a tube at some stores.
- Japanese mayo
- Sugar
- Light soy sauce: Adds the umami taste to the sauce.
- Black pepper: Complements the savory and saltiness of mentaiko, and helps mask the slight seafood flavor.
- Lemon juice
For toppings/garnish (optional)
- Furikake
- Green onions
- Chili oil: Here’s my Homemade Garlic Chili Oil Recipe, and my 5-minute chili oil version.
How To Make Easy Creamy Mentaiko Udon
Step 1: Soak frozen udon in warm or hot water or boil for 1-2 minutes. Once the noodles are ready, drain and set aside for later.
Step 2: In the meantime if the pollack roe you got comes in a sac, carefully split the roe down the middle lengthwise and scrape out the roe– separating it from the sac. Place in a small bowl and set aside for later.
Step 3: In a pan over medium heat, melt 1/2 tbsp of the butter in a little bit of olive oil/netural oil. Once the butter melts, add minced garlic and sauté for 30 seconds – 1 minute (careful not to burn it). Then pour in heavy whipping cream.
Step 4: Add the pollack roe, Japanese mayo, sugar, light soy sauce and black pepper. Stir until well combined and bring to a gentle simmer or until the sauce thicken slightly.
Step 5: Once the sauce thickens slightly, turn the heat down to medium low and add the udon. Mix well until every strand is coated with the sauce. Add the rest of the butter and lemon juice and mix well. Taste for seasoning and adjust accordingly if needed.
Step 6: Serve while hot and garnish with furikake, chili oil, green onions and the remaining roe on top. Enjoy!
Notes For Creamy Mentaiko Udon Noodles
- Lemon juice: The lemon juice is intended to balance out the flavors of this dish. Start with 1/2 tsp and if needed, add another 1/2 tsp.
- Toppings: Garnish with whatever toppings you want. You can also cut nori (seaweed) sheets into thin strips for garnish.
- Mentaiko doesn’t reheat well: It’s best to make only the portion amount that you require, and to serve fresh as mentaiko doesn’t reheat well.
More Easy Udon Recipes
- Chili Oil Miso Udon (15 minutes)
- Creamy Tom Yum Udon (20 minutes)
- Niku Udon (Beef Udon) | No Mirin Or Sake
- Chicken Udon Stir Fry
- Spicy Peanut Udon Noodle Soup (10 Minutes)
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Easy 20-Minute Creamy Mentaiko Udon Noodles
Ingredients
- 2 servings udon
Mentaiko Sauce
- 1 tbsp salted butter see notes
- 1 tbsp olive oil/neutral oil
- 1 tbsp minced garlic
- 1 cup heavy whipping cream
- 4 tbsp pollack roe or mentaiko (about 3 sacs) 3 tbsp for the sauce and 1 tbsp for the topping
- 2 tbsp Japanese mayo
- 1 tsp sugar
- 1/2 tbsp light soy sauce
- 1/4 tsp black pepper
- 1/2-1 tsp lemon juice see notes
For toppings/garnish (optional)
- furikake
- diced green onions
- chili oil
Instructions
- Soak frozen udon in warm or hot water or boil for 1-2 minutes. Once the noodles are ready, drain and set aside for later.
- In the meantime if the pollack roe you got comes in a sac, carefully split the roe down the middle lengthwise and scrape out the roe– separating it from the sac. Place in a small bowl and set aside for later.
- In a pan over medium heat, melt 1/2 tbsp of the butter in a little bit of olive oil/netural oil. Once the butter melts, add minced garlic and sauté for 30 seconds – 1 minute (careful not to burn it). Then pour in heavy whipping cream.
- Add the pollack roe, Japanese mayo, sugar, light soy sauce and black pepper. Stir until well combined and bring to a gentle simmer or until the sauce thicken slightly.
- Once the sauce thickens slightly, turn the heat down to medium low and add the udon. Mix well until every strand is coated with the sauce. Add the rest of the butter and lemon juice and mix well. Taste for seasoning and adjust accordingly if needed.
- Serve while hot and garnish with furikake, chili oil, green onions and the remaining roe on top. Enjoy!
I have wanted to make this for a long time and this recipe was perfect.
Yay! So happy to hear that :)