Here’s a simple mentaiko kimchi udon recipe to whip out for dinner after work. My take on this has boiled octopus slices, tobiko, shredded nori, and chopped scallions as garnishes, but they are optional and can be omitted!
Ingredients
- 80 ml kimchi juice
- 40 ml chicken stock
- 15 g butter
- 70 g minced kimchi
- 40 g mentaiko
- 1 brick of frozen udon
Garnish (Optional)
- 30 – 50 g cooked octopus slices
- 1 tbsp tobiko (flying fish roe)
- Shredded nori (roasted seaweed)
- Chopped scallions
Instructions
- Chop up kimchi finely and put it aside.
- Open up mentaiko, and scrape off the roe.
- Slice up some braised octopus and scallions for garnish (optional).
- Bring water to a boil in a pot to cook the udon.
- Add butter to a pan and bring up the heat. Add the minced kimchi and saute on medium heat.
- Add mentaiko after the kimchi has been sweated. Then add the kimchi juice and chicken stock.
- Add the boiled udon to the sauce. Simmer and finish cooking the udon in the sauce.
- Add the octopus in, saving a few garnishes for the final garnish.
- Add butter to finish.
- Plate and add the garnishes on!
