Step-by-Step Guide to Make Ultimate Thick Mentaiko Sauce Tossed Chilled Udon

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We hope you got benefit from reading it, now let's go back to thick mentaiko sauce tossed chilled udon recipe. You can cook thick mentaiko sauce tossed chilled udon using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Thick Mentaiko Sauce Tossed Chilled Udon:

1. Provide 1 of serving Udon.
2. Take 120 grams of Yamaimo.
3. Use 30 grams of Mentaiko.
4. Provide 5 grams of Parmesan cheese.
5. Take 1 dash of Salt.
6. You need 1/2 tsp of Doubanjiang.
7. Provide 3 of leaves Shiso leaves.
8. Use 1 of Shredded nori seaweed.

Steps to make Thick Mentaiko Sauce Tossed Chilled Udon:

1. Peel the Japanese yam and grate 120 g. Place into a mortar. Add the doubanjiang and parmesan cheese and grind until smooth (about 3 minutes)..
2. Pile the 3 shiso leaves on top of each other and slice. Cut the nori into 2 mm wide pieces using scissors..
3. Once the udon has cooked, rinse with cold water to remove the starchiness and thoroughly strain excess moisture..
4. Arrange the udon on a plate and top with lots of the thick mentaiko sauce. Garnish with the shiso leaves and nori, and then it's done!.
5. Mix the udon with the thick mentaiko sauce and enjoy!.
6. Homemade udon is so delicious! It's surprisingly easy so try it out!. https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.

Drain your udon and while it is hot, toss it with the mentaiko butter combination. Mentaiko kimchi udon is spicy, creamy. My first encounter with mentaiko (明太子) happened during a lunch at Zuma, when I took one bite of the gooey, creamy udon slathered with these salty little fish eggs and was convinced that this was possibly the most delicious udon in the world. Since then, mentaiko pasta has become a staple in our household, because of its bold flavours and, because, it's incredibly easy to make. It might seem like an odd pairing, but the salty and spicy mentaiko goes really well in a buttery creamy sauce.

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