Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cold soy and mentaiko udon. It is one of my favorites. For mine, I will make it a little 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 well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Cold Soy and Mentaiko Udon is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook cold soy and mentaiko udon using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cold Soy and Mentaiko Udon:
- Get 1 portion Frozen udon noodles
- Get 200 ml Soy milk
- Prepare 2 tsp Shiro-dashi
- Prepare 1 Yuzu pepper paste
- Make ready 1 Mentaiko
- Get 1 Shiso leaves
- Get 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’s going to wrap it up with this special food cold soy and mentaiko udon recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
