#mentaiko udon

[dessert-foodi-li-cious]

Garlic Shoyu Salmon with Brown Rice & Salmon Mentaiko Udon

[dessert-foodi-li-cious]

Garlic Shoyu Salmon with Brown Rice // Salmon Mentaiko Udon

[mysecretrecipebook]

Tobiko, Kimchi Butter Udon

Originally, I was trying to make Mentaiko Udon which I tried at a Japanese restaurant a few weeks ago. Unfortunately, I couldn’t find Mentaiko. The only other closest ingredient was Tobiko so I used that instead.

The flavor of this dish is really from the Tobiko and the Kimchi. If you want to buy Kimichi and not make it yourself, try and find a spicier kind rather than a sweet kind. The spicy flavor does very well trying to contrast the creamy texture of the udon.

INGREDIENTS:

2 tbsp tobiko

1/2 cup kimchi (half of that to be coarsely chopped)

2 udon

2 tbsp butter

2 tbsp green onion

Nori seaweed

DIRECTIONS:

1. In a pot, bring water to a boil and cook the udon till it softens (about 2-3 minutes). Be sure not to overcook the udon. Cooked udon should be soft but still chewy. Overcooked udon will break once you hold it up with chopsticks.

2. In another small pan, melt the butter and add in tobiko. Mix well.

3. Add in chopped kimchi to the mixture.

4. Drain the udon and mix the udon with the butter, tobiko, kimchi mixture. Toss well. Then add in green onions.

5. Top with more kimchi and sprinkle some tobiko and Nori seaweed before serving.

[stephwants]