Recipe
Creamy Mentaiko Somen
A mellow cream sauce of milk, white dashi and spicy cod roe — lighter than pasta and easy to slurp.
Ingredients2 servings
Aseasoning mix
Tap each ingredient to check it off as you cook.
Directions
PrepRemove the membrane from the mentaiko and loosen the roe.
Put A in a pot over medium heat and stir. When it starts to bubble, turn off the heat and taste.
Boil the somen for 4 minutes, rinse well in cold water and drain.
Add the somen to the sauce, warm over medium heat until bubbling again, and serve.
Top with mentaiko, sliced green onion and nori, and finish with black pepper.
Tips for success
- Shiro dashi strength varies by brand — start with the amount on the label and adjust.
- Milk can separate if boiled hard; turn off the heat as soon as it bubbles.
