Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, cold soy and mentaiko udon. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mentaiko Udon made with mentaiko (cod roe/pollack roe) and squid in a cream sauce, topped with shiso and nori. If you like classic Mentaiko Pasta (Spicy Cod Roe Pasta), you have to try this udon noodle version, Mentaiko Udon! Let me step back and explain about Mentaiko Pasta in case you are.
Cold Soy and Mentaiko Udon is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Cold Soy and Mentaiko Udon is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have cold soy and mentaiko udon using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cold Soy and Mentaiko Udon:
- Get 1 portion Frozen udon noodles
- Take 200 ml Soy milk
- Make ready 2 tsp Shiro-dashi
- Get 1 Yuzu pepper paste
- Make ready 1 Mentaiko
- Make ready 1 Shiso leaves
- Prepare 1 Black pepper (optional)
It's a Japanese take on a Korean spicy salted cod roe - basically spicy fish eggs that add a huge hit of flavor to rice, noodles, eggs…essentially anything and everything you can think of. Pour soy sauce over it or dip it in some tsuyu. The noodles aren't chilled immediately with cold water, so they're soft and not as firm and chewy. Bukkake udon: After the noodles are boiled and strained, pour a little bit of soy sauce over it to eat.
Instructions to make Cold Soy and Mentaiko Udon:
- Tear a small part of a frozen udon package and microwave it to warm it up. While it is warming up, combine the soy milk, shiro-dashi, and yuzu pepper paste to make the soup.
- Rinse the warmed and loosened udon noodles in cold water to cool them. Drain the noodles well and add to the soup.
- Top the noodles with mentaiko and shiso leaves. Sprinkle with black pepper if desired and it is done.
Toppings can vary according to personal preference. Many Japanese will add udon noodles to the leftover soup from sukiyaki. This recipe is an evolution of that practice. Great tastes for the autumn season. Add Udon and cook until it starts to boil.
So that is going to wrap this up with this exceptional food cold soy and mentaiko udon recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
