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The Secret Topping, Cheese Is the Key to the Flavor - Cold Udon Noodles With Spicy Pollack/Cod (Mentaiko) Roe and Japanese Mayonnaise - Recipe Video

A simple and easy to understand recipe video shows how to make The Secret Topping, Cheese Is the Key to the Flavor - Cold Udon Noodles With Spicy Pollack/Cod (Mentaiko) Roe and Japanese Mayonnaise.
This is a cold udon noodle made with spicy pollack/cod roe (mentaiko), Japanese mayonnaise, and noodle soup base (mentsuyu). After you boil udon noodles, all you have to do is just to dress it up, so it's easy to make even when you don't have time. The slightly added cheese powder is the key to making it more delicious. It's also delicious if you make it warm without cooling it with iced water.
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Cook time

20 minutes

Ingredients
1 serving

  • Udon
    1 head(s)
  • Hot water
    as needed
  • Iced water
    as needed
  • Spicy pollack roe
    30 g
  • (A)Japanese Mayonnaise
    2 tbsp
  • (A)Noodle soup base (Mentsuyu)
    1/2 tbsp
  • (A)Powdered cheese
    1/2 tbsp
  • Toppings
  • Green shiso leaves
    2 sheets
  • Roasted white sesame seeds
    as needed
  • Spicy pollack roe
    10 g

How to make

  1. Prepare. Squeeze out spicy pollack/cod roe (mentaiko) from the skin. Cut off the stem of green shiso leaves.
  2. 1. Thinly slice green shiso leaves.
  3. 2. Add udon noodles into boiling water, boil according to the package instructions, then place it in iced water to retain the chewy texture.
  4. 3. Mix mentaiko and ingredient (A), then add the drained Step 2 and mix.
  5. 4. Place Step 3 in a bowl, top with Step 1, white roasted sesame seeds and mentaiko, and it's ready to serve.

Tips for cooking

We use cheese that can be eaten without heating. Please be aware that some cheeses cannot be eaten without heating.

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