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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Cut bacon into bite-sized pieces and fry in a pan over medium heat until crispy. Remove and set aside.
2. In the same pan, add minced garlic and sauté briefly until fragrant.
3. Pour in dashi stock, light soy sauce, and mirin. Bring to a gentle simmer.
4. Add unsalted butter to the sauce and stir until fully melted and combined.
5. Gently fold in mentaiko roe into the warm butter sauce, stirring carefully to avoid breaking the roe.
6. Cook fresh udon noodles according to package instructions in boiling water until tender. Drain well.
7. Place cooked noodles in a serving bowl and pour the mentaiko butter sauce over them.
8. Top with blanched spinach, blanched carrot julienne, crispy bacon bits, and spring onion slices.
9. Garnish with nori strips, white sesame seeds, and a pinch of black pepper.
10. Serve immediately while the noodles are hot and the butter sauce is glossy.

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