….in this case, udon. This is my take on the popular fusion dish, so last minute I decided to add some dashi to amplify the seafood flavor. Last minute, because I only had half an hour from start to finish to make this!

Ingredients

mentaiko/pollack roe
butter
olive oil
soy sauce
mirin
kewpie mayonaisse
heavy cream
dashi
salt
black pepper
seaweed
scallions
furikake

Directions

1. Remove roe from the casing.
2. In a pan, make the sauce- butter, olive oil, soy sauce, mirin, kewpie mayo, heavy cream, and dashi.
3. Continously stir for at least 4 minutes.
4. Grind some salt and pepper. Mix in the roe.
5. Add the pasta or noodles and scallions. Mix until combined.
6. Garnish with seaweed and furikake.

Note

For the dashi, instead of adding it directly to the sauce- you can boil it in a separate pot with a little bit of water to create a concentrate and then add this into the sauce mixture