Copycat Tsurutontan: Creamy Mentaiko Udon Recipe

Recreate the Famous Taste at Home! Rich Creamy Mentaiko Udon Recipe

The famous udon restaurant “Tsurutontan” is a must-visit in Japan, and their “Creamy Mentaiko Udon” is an undisputed fan favorite.

The harmony of Japanese spicy pollock roe (Mentaiko) and Western-style cream sauce creates an unforgettable, addictive flavor.

While many recipes call for milk or heavy cream, the secret to getting that authentic, rich “Tsurutontan” texture at home is using canned white sauce (Béchamel)!

💡 The Secret: Why White Sauce?

Standard recipes often use milk, but Tsurutontan’s official ingredient list includes “stew roux.” By using canned white sauce, you can easily achieve that signature thick, velvety consistency that perfectly coats the thick udon noodles.

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🛒 Ingredients List (1 Serving) : Creamy Mentaiko Udon

※The portion of this sauce is a bit large; if you double the recipe, it will serve about three people.

Main Ingredients

• Frozen Udon Noodles: 200g
• Canned White Sauce (Béchamel): 150g
• Water: 150g

Seasonings & Flavoring

• Mentaiko (Spiced Pollock Roe): 20g
• Dashi Stock Granules: 2g
• Light Soy Sauce (Usukuchi): 10g
• Mirin (Sweet Rice Wine): 10g

💡Points: Using dark soy sauce will turn the sauce brown. Please make sure to use light soy sauce instead. You can use 20g of store-bought mentsuyu instead of dashi, soy sauce, and mirin.

Toppings

• Shiso Leaves (Perilla): 4 leaves (approx. 2g)
• Shredded Nori (Seaweed): 2g

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🍳 How to make Creamy Mentaiko Udon

1. Prepare the SauceIn a pot, combine the white sauce, water, dashi powder, light soy sauce, and mirin. Heat over low heat, stirring occasionally with a spatula to prevent burning.
2. Add the UdonOnce the sauce is warm, add the frozen udon directly to the pot. Simmer over medium heat for about 2 minutes.(If cooking a large portion, defrost the udon in the microwave first for more even cooking.)
3. Mix in the MentaikoRemove the thin membrane from the mentaiko and add the roe to the sauce. Mix well until incorporated.
   • 💡 Variation: For a pop of texture, save some raw mentaiko to use as a fresh topping at the end!
4. PlatingTransfer to a bowl and top with thinly sliced shiso leaves and shredded nori. It also goes great with Mitsuba (Japanese parsley) or chopped green onions.

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📊 Nutrition Facts (Per Serving) : Creamy Mentaiko Udon

• Calories: 469 kcal
• Protein: 14.2 g
• Fat: 13.7 g
• Total Carbohydrates: 72.8 g
• Sodium: 5.4 g

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🔗 Useful Links

• Official Website: TsuruTonTan is a famous upscale udon restaurant known for its stylish atmosphere and massive, oversized bowls. Tsurutontan
• Top Mentaiko Brands: Fukuya and Yamaya are both top-tier Mentai-ko makers. If you’re looking for an authentic Fukuoka souvenir, these two are the absolute go-to brands. Yamaya / Fukuya
• Related Articles: White sauce isn’t just for gratin—it’s also great for pasta, udon, and many other dishes! You can find my homemade white sauce recipe right here. Be sure to check out the article! More White Sauce Recipes

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