Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, thick mentaiko sauce tossed chilled udon. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Thick Mentaiko Sauce Tossed Chilled Udon. I wondered if a thick mentaiko sauce would taste good with chilled udon, so I made this recipe. It also tastes good if you use spicy mustard mentaiko. If it's too much work to grind, you can just combine everything as-is and it will.
Thick Mentaiko Sauce Tossed Chilled Udon is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Thick Mentaiko Sauce Tossed Chilled Udon is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook thick mentaiko sauce tossed chilled udon using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thick Mentaiko Sauce Tossed Chilled Udon:
- Take 1 serving Udon
- Take 120 grams Yamaimo
- Take 30 grams Mentaiko
- Get 5 grams Parmesan cheese
- Take 1 dash Salt
- Prepare 1/2 tsp Doubanjiang
- Get 3 leaves Shiso leaves
- Prepare 1 Shredded nori seaweed
Mentaiko Pasta is spaghetti tossed with mentaiko, butter and cream. I learned that it's actually pretty popular in some Asian countries but otherwise, either. It also tastes good if you use spicy mustard mentaiko. If it's too much work to grind, you can just combine everything as-is and it will still be plenty delicious.
Steps to make Thick Mentaiko Sauce Tossed Chilled Udon:
- Peel the Japanese yam and grate 120 g. Place into a mortar. Add the doubanjiang and parmesan cheese and grind until smooth (about 3 minutes).
- Pile the 3 shiso leaves on top of each other and slice. Cut the nori into 2 mm wide pieces using scissors.
- Once the udon has cooked, rinse with cold water to remove the starchiness and thoroughly strain excess moisture.
- Arrange the udon on a plate and top with lots of the thick mentaiko sauce. Garnish with the shiso leaves and nori, and then it's done!
- Mix the udon with the thick mentaiko sauce and enjoy!
- Homemade udon is so delicious! It's surprisingly easy so try it out!. - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
It also tastes good if you use spicy mustard mentaiko. If it's too much work to grind, you can just combine everything as-is and it will still be plenty delicious. Drain your udon and while it is hot, toss it with the mentaiko butter combination. Mentaiko kimchi udon is spicy, creamy. My first encounter with mentaiko (明太子) happened during a lunch at Zuma, when I took one bite of the gooey, creamy udon slathered with these salty little fish eggs and was convinced that this was possibly the most delicious udon in the world.
So that is going to wrap this up for this exceptional food thick mentaiko sauce tossed chilled udon recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
