Mentaiko Udon

Ingredients
•​ ​1.76 oz (50 g) karashi mentaiko (cod or pollack roe)
•​ ​1 Tbsp. Japanese mayonnaise
•​ ​¼ cup (4 Tbsp) heavy cream
•​ ​1 tsp. soy sauce
•​ ​2 packages of udon
•​ ​½ onion
•​ ​2 Tbsp. unsalted butter
•​ ​4 oz (114 g) pre-sliced squid
•​ ​2 Tbsp. sake
•​ ​Sea salt to taste
•​ ​Freshly ground black pepper to taste
•​ ​10 shiso leaves (or perilla)
•​ ​Kizami nori (shredded nori), or cut nori sheet into thin strips

Instructions

Make a lengthwise slit through each membrane sac of the mentaiko and scrape roe out with spoon
Combine mentaiko and Japanese mayonnaise in a large bowl
Add heavy cream and soy sauce
Cook udon in boiling water
Finely dice onion and fry with butter
After the onion browns, add squid and cook until it changes colour
Add sake and sauté until alcohol evaporates
Add onion and squid mixture into the mentaiko sauce
Add cooked udon and toss well until the udon is evenly coated with the sauce.
Add salt and freshly ground black pepper to taste
Julienne shiso leaves and garnish the pasta with nori and shiso leaves
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