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Ingredients
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2
sac of cod roe (mentaiko)
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1 teaspoon
gochujang paste (optional)
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1.5 tablespoons
kewpie mayonnaise
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2 tablespoons
melted unsalted butter
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2
bricks of frozen sanuki udon
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green onions, sliced
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nori, sliced
Directions
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Cut the sac open to remove the roe and discard of the sac. Mix together the cod roe (mentaiko), gochujang paste, kewpie mayonnaise and melted butter.
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In a pot, bring water to a boil. Add frozen udon and cook until al dente. Drain udon when finished cooking.
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Toss udon with cod roe butter mixture.
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Serve with sliced green onions and nori.
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