Mentaiko Pasta | Easy Japanese Recipes at

Mentaiko Udon (Spicy Cod Roe Udon)

Course: Main Course
Cuisine: Japanese
Keyword: mentaiko pasta, udon noodle
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Nami

If you like classic Mentaiko Pasta (Spicy Cod Roe Pasta), you have to try this udon noodle version, Mentaiko Udon!




  1. Gather all the ingredients.

    Mentaiko Pasta Ingredients
  2. Make a slit through each sac membrane of the mentaiko lengthwise and scrape out the spicy roe with knife (or spoon). Discard the sac membrane.
    Mentaiko Pasta 1
  3. In a large bowl combine mentaiko and Japanese mayonnaise.
    Mentaiko Pasta 2
  4. Add heavy cream and soy sauce.
    Mentaiko Pasta 3
  5. Start boiling water to cook udon. Once water boils, cook udon according to the package. Frozen udon is pre-cooked so you just need to make sure udon is loose and hot. Drain well.
    Mentaiko Pasta 4
  6. While you wait for udon to cook, finely dice the onion.
    Mentaiko Pasta 5
  7. Melt the butter in a frying pan and add the onion.
    Mentaiko Pasta 6
  8. When the onion is soft, add the squid and cook until it changes color.
    Mentaiko Pasta 7
  9. Add the sake and sauté until alcohol is evaporated.
    Mentaiko Pasta 8
  10. Add the onion and squid mixture into the mentaiko sauce. Mix well.
    Mentaiko Pasta 9
  11. Add cooked udon and toss well until the udon is evenly coated with the sauce. Adjust the taste with salt and freshly ground black pepper.
    Mentaiko Pasta 10
  12. Julienne shiso leaves and garnish the pasta with nori and shiso leaves.
    Mentaiko Pasta 11
  13. Sprinkle shichimi togarashi if you like it to be spicy.

Recipe Notes

I did not use colored mentaiko, so my mentaiko pasta looks less pink/orange.

Japanese mayonnaise: Please use Japanese mayonnaise. The taste of other mayonnaise is not the same. Substitution, click here.

Udon: Sanuki Udon has more al dente texture and different from typical pre-cooked udon in package. It does not break easily compared to typical udon and it’s more elastic and it has square shape. The texture is more similar to pasta. If you cannot find Sanuki Udon, please use spaghetti or your favorite pasta.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.