Mentaiko Cream Udon

Instructions

1. Prepare the mentaiko
   Carefully slit open the mentaiko sacs with a knife and scrape out the roe. Set aside in a small bowl.
2. Cook the udon
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, usually about 2-3 minutes for fresh udon. If using pre-cooked udon, simply heat them in boiling water for 1 minute. Drain well and set aside.
3. Prepare the sauce base
   In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and half of the chopped green onions. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.
4. Create the cream sauce
   Add butter to the skillet and let it melt. Pour in the heavy cream, sake, mirin, and soy sauce. Stir well and bring to a gentle simmer. Reduce heat to low and simmer for about 3 minutes until slightly thickened.
5. Add the mentaiko
   Remove the skillet from heat and add the mentaiko. Stir gently to incorporate the roe into the cream sauce. The residual heat will cook the mentaiko slightly while preserving its texture. Season with salt and white pepper to taste.
6. Combine with udon
   Add the drained udon noodles to the skillet and toss thoroughly to coat with the mentaiko cream sauce. If the sauce is too thick, add a tablespoon or two of the udon cooking water to thin it to your desired consistency.
7. Serve and garnish
   Transfer the mentaiko cream udon to serving bowls. Garnish with the remaining green onions and the nori strips. Serve immediately while hot.