If you like Japanese style pastas definitely try this Mentaiko Cream Udon! Thick, chewy udon noodles in a lightly spicy, creamy, umami-full sauce.

@sylvia.wakana
#ad Mentaiko Cream Udon in 15 min! Made it in my @tfal_canada Unlimited Platinum Jumbo Cooker/Deep Pan. #tfalpartner #cookingwithfal #cooking
♬ original sound – Sylvia Wakana

In Japan, Wafu (Japanese-style) Pasta is extremely popular. These are pastas that include Japanese techniques or ingredients like, mushroom soy butter pasta or mentaiko butter pasta. Alternatively, you can also find more Western-style Japanese noodles that utilize Western techniques or ingredients, like this Mentaiko Cream Udon.

What is udon?

Udon is a thick noodle made from wheat flour and is a comfort food in Japan. While there is a variety of ways it’s served, the most simple and common way is serving it in a hot, light broth. It’s springy, chewy, and is actually my favorite kind of noodle!

What is mentaiko?

Mentaiko is a spicy, marinated cod or pollock roe. It’s extremely popular in Japan and used in various forms like in pasta sauces or fillings in onigiri (rice balls) but is most often enjoyed accompanying steamed rice. The non-marinated cod/pollock roe is called tarako and is also enjoyed the same way. Both can be enjoyed both raw and cooked.

A lot of people may turn their noses up at fish eggs, but mentaiko is a type of egg that even people who don’t like fish eggs can enjoy. It’s not as salty, is more flavorful, and when cooked, can be considered more “meaty.” It’s one of my favorite Japanese ingredients so I recommend trying it, even if you don’t like fish eggs!

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