Prepare authentic cold garlic mentaiko udon effortlessly with this surprising method of thawing frozen udon in ice water instead of boiling. The rich mentaiko mayo sauce and aromatic garlic will whet your appetite—a truly delicious and quick recipe à la Ryuji.
Ingredients
Main Ingredients (1 serving)
- Frozen udon 1 bag
- Shredded nori to taste
- Chopped scallions to taste
Seasonings
- [A] Mentaiko (pollock roe) 25g
- [A] Garlic 1/2 clove (grated)
- [A] Mayonnaise 30g
- [A] Soy sauce 1 tsp
- [A] MSG(Ajinomoto) (MSG) 4 dashes
- [A] Salt 1 pinch
- Shichimi Togarashi (Japanese seven-spice blend) to taste
Steps
- Prepare a bowl of ice water and immerse 1 bag of frozen udon to thaw. 【PRO TIP!】 Thawing in ice water instead of boiling saves time and doesn't require heat. Be careful not to soak for too long.
- Remove the thin membrane from 25g of mentaiko.
- In a bowl, add the membrane-removed 25g mentaiko, 30g mayonnaise, grated 1/2 clove garlic, 1 tsp soy sauce, 4 dashes MSG(Ajinomoto) (MSG), and 1 pinch salt. Mix well.
- Drain the thawed udon in a colander and squeeze out the excess water thoroughly.
- Plate the udon and add all of the prepared mentaiko mayo sauce, tossing to coat evenly.
- Sprinkle with shichimi togarashi to taste, if desired.
- Garnish with shredded nori to taste and chopped scallions to taste, then serve.
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