Mentaiko Udon

Step 1

Fill a large pot with water until it reaches 3 inches below the rim, then place it over high heat until the water reaches a rolling boil with large bubbles breaking the surface continuously.

Step 2

While water heats, hold the nori sheet seaweed with both hands lengthwise and tear it into 1-inch-wide strips, then set them aside on a small plate.

Step 3

Add the udon noodles to the boiling water and stir with chopsticks or a fork immediately to separate them, then cook for the time listed on the package until soft and no longer chalky when bitten.

Step 4

Drain the noodles in a colander and rinse them under cold running water for 15 seconds, shaking the colander several times to remove excess water.

Step 5

Return the empty pot to medium heat and add the 3 tablespoons of butter, swirling the pot until the butter melts completely and coats the bottom evenly.

Step 6

Pour in the 150 ml dashi stock, then add the 2 tablespoons soy sauce and 1 tablespoon mirin, stirring with a wooden spoon until combined, about 10 seconds.

Step 7

Return the drained noodles to the pot and toss gently with tongs or two forks for 30 seconds until every noodle is coated with the golden butter sauce.

Step 8

Divide the noodles between two deep bowls, pouring any remaining sauce from the pot evenly over each portion.

Step 9

Spoon 40 grams (a heaping 2-tablespoon portion) of mentaiko roe directly onto the noodles in each bowl, leaving it in a mound on top rather than mixing it in.

Step 10

Crumble the torn nori seaweed over the top of each bowl, then sprinkle the sliced scallion greens in a thin layer covering the surface.

Step 11

Serve immediately; toss the noodles with a fork or chopsticks just before eating to break up the mentaiko roe and mix it throughout.