- 2 sacs salted pollock roe or cod roe
- 1/2 cup heavy (whipping) cream
- 2 tsp soy sauce (i used liquid aminos)
- ½ onion (minced)
- 2 Tbsp unsalted butter
- ⅛ tsp kosher salt
- freshly ground black pepper (to taste)
- 2 servings udon noodles (frozen or parboiled udon noodles)
- shredded nori seaweed (kizami nori)
- shrimp or other seafood (optional)
Gather all the ingredients. Bring a large pot of water to a boil for cooking the udon noodles. While you’re waiting for the water to boil, prepare the other ingredients and cook the sauce.
Make a lengthwise slit through each mentaiko sac membrane and scrape out the roe. Discard the sac membrane.
In a large bowl, combine the mentaiko, heavy cream, and soy sauce and mix them all together.
Heat a frying pan over medium heat. When it’s hot, add the butter. Once the butter has melted, add the minced onion and shrimp (or any seafood).
Season the onion with the salt and pepper and sauté until caramelized and golden brown.
Cook udon noodles according to the package instructions.
Quickly drain the cooked noodles and transfer them to the mentaiko sauce. Toss well until the noodles are evenly coated with the sauce.
Garnish with seaweed