Mentaiko kimchi udon is one of my noodle obsessions. If I see it on a menu-which is rare-it’s a must order. Chewy, toothsome noodles tossed with creamy mentaiko and crunchy spicy-sour kimchi is true noodle heaven. My obsession got to the point that I would be going to a particular restaurant weekly just so I could get my noodle fix. It couldn’t go on forever though, so it’s a good thing I figured out a way to make mentaiko kimchi udon at home.
The hardest part of making mentaiko kimchi udon is probably finding mentaiko. Mentaiko are spicy fish eggs. You can usually find them at a Japanese grocery store, either in the fresh or frozen fish section. Make sure you pick up frozen udon as well; frozen udon is is way better than the stuff you can buy in the vacuum-sealed packs.
Once you have all your ingredients, mentaiko kimchi udon is fast, easy and best of all, delicious. And even more exciting, my mentaiko kimchi udon recipe is going to be published in Foodista’s very first cookbook, The Foodista Best of Food Blogs Cookbook.
Here’s the recipe as well as a illustrated recipe card I made (click to download as a PDF). Give the noodles a try and tell me what you think!
Mentaiko Kimchi Udon Recipe
1 sac of mentaiko
2 tablespoons of kimchi
2 bricks of frozen udon
2 tablespoons of melted butter
sliced green onions and nori for garnish
Remove the fish roe from the sac. Cut the sac open with a knife and use a spoon to scrape the eggs out.
Put a pot of water big enough for your two bricks of udon to boil on high heat. Cook the udon according to the cooking directions on the package.
Mix the mentaiko and butter together. Drain your udon and while it is hot, toss it with the mentaiko butter combination. Once the udon is coated, add the kimchi and toss well. Sprinkle with sliced green onions and nori. Enjoy hot!