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)!
Ingredient Pro-Tips: How to Achieve the Perfect Color and Flavor
Why “Usukuchi” (Light Soy Sauce) is Essential for the Perfect Creamy Color
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.
Choosing Your Mentaiko: Top Brands and How to Prep Spicy Cod Roe
The texture of mentaiko (spicy cod roe) changes when heated. I dissolve half of the raw mentaiko into the soup and use the rest as a topping. If you don’t like the fishy smell, you can also top it with roasted mentaiko for a delicious result.
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.
Perfect match! Recommended recipes using canned white sauce.
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
Related Link
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
Tsurutontan-Style Mentaiko Udon Ingredients & Nutrition Facts
Ingredients List (1 Serving)
※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
Toppings
- Shiso Leaves (Perilla): 4 leaves (approx. 2g)
- Shredded Nori (Seaweed): 2g
👩⚕️ Dietitian’s Foodie Tip: The Power of Shiso While this cream sauce is wonderfully rich and comforting, the toppings play a crucial role! Shiso leaves (Japanese perilla) aren’t just for color—their refreshing, citrusy aroma cuts through the richness of the cream, cleansing your palate with every bite.
Nutrition Facts (Per Serving)
- Calories: 469 kcal
- Protein: 14.2 g
- Fat: 13.7 g
- Total Carbohydrates: 72.8 g
- Sodium: 5.4 g
Step-by-Step Guide: How to Make Smooth & Creamy Mentaiko Udon
- 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.
- 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.)
- 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!
- 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.
Read the Japanese version of this article here! つるとんたんの秘密：明太クリームうどんのレシピ
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