Mentaiko Butter Saitama Udon明太子牛油埼玉烏冬
A contemporary Japanese-influenced noodle dish combining creamy butter-enriched mentaiko sauce with tender udon, crispy bacon, and aromatic toppings. The mentaiko roe adds a briny, spicy complexity while butter creates a luxurious coating. This modern fusion dish balances umami richness with the chewiness of premium udon noodles.
01Ingredients
- 300g Fresh Japanese udon noodles
- 60g Mentaiko (pollock roe)
- 100g Bacon
- 40g Unsalted butter
- 100ml Dashi stock
- 30ml Light soy sauce
- 2 cloves Garlic
- 3 stalks Spring onion
- 50g Fresh spinach
- 50g Carrot
- 1 sheet Nori seaweed
- 2g White sesame seeds
- 5ml Mirin
- 1 pinch Black pepper
Nutrition (per serving)612kcal
- Protein24.5g
- Carbs68.2g
- Fat24.8g
Fiber 3.2 gSodium 892 mg
02Steps
- Cut bacon into bite-sized pieces and fry in a pan over medium heat until crispy. Remove and set aside.
- In the same pan, add minced garlic and sauté briefly until fragrant.
- Pour in dashi stock, light soy sauce, and mirin. Bring to a gentle simmer.
- Add unsalted butter to the sauce and stir until fully melted and combined.
- Gently fold in mentaiko roe into the warm butter sauce, stirring carefully to avoid breaking the roe.
- Cook fresh udon noodles according to package instructions in boiling water until tender. Drain well.
- Place cooked noodles in a serving bowl and pour the mentaiko butter sauce over them.
- Top with blanched spinach, blanched carrot julienne, crispy bacon bits, and spring onion slices.
- Garnish with nori strips, white sesame seeds, and a pinch of black pepper.
- Serve immediately while the noodles are hot and the butter sauce is glossy.
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