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Udon (chilled mentaiko cream udon) | Transcript of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Frozen udon : 2 balls (380g)
Mentaiko or cod roe : 1/2 belly (45g)
(A) Fresh cream or coffee creep : 2 tablespoons
(A) Mentsuyu (three times concentrated) : 1 tbsp and 1/2 tbsp
Green perilla : 2 sheets
Chopped glue : Appropriate amount

Time required

15minutes

Procedure

1) Heat the udon in the microwave 00:16
On a bakeware with an inner diameter of about 25 cm, take out the frozen udon noodles from the two-ball bag and place them side by side.
Wrap gently and heat in a 600w microwave for 6-8 minutes until the noodles are hot.
2) Wash with running water 00:45
Rinse the udon noodles in 1 with running water, soak them in ice water for about 1 minute, and cool them well.
Raise it in a colander and drain it well.
3) Peel off the cod 01:01
Use the belly of the spoon and peel it off.
4) Make cream sauce 01:18
Put (A) in a bowl and mix.
5) Finish 01:48
Place udon in a bowl and sprinkle half of the cream sauce over it.
Put half the amount of perilla and cod, and sprinkle with chopped paste.
Serve the rest of the udon noodles in the same way.

Point

・ By covering it gently with plastic wrap, it warms up moist and efficiently. If you wrap it tightly, it will tear and the moisture will fly off and the surface will dry, so be careful.
・ Rinse the noodles thoroughly with running water to create a smooth texture.
・ By soaking the noodles in ice water for about 1 minute and cooling them, the noodles will cool well to the core and become chewy.
・ When taking out the mentaiko, use a spoon to remove it from the skin.