Creamy Masago Udon (20 Minutes ONLY!)

20 Minutes ONLY is all you need to make super Creamy Masago Udon.

Team UDON, we are back with another delicious and easy recipe, and this time, we are making Japanese Inspired Creamy Masago Udon.

Rich, creamy, udon packed with umami flavors, you will never believe how easy it is to make this at home.

Make Creamy Masago Udon for date night or valentines day, and thank me later. 

My Creamy Masago Udon is inspired by a Japanese-Italian fusion dish called Mentaiko Pasta.

The sauce is made from butter,  flour, cream, dashi, garlic powder, and Japanese mayo.

Masago is savory and also adds great texture to the dish.

A pinch of dashi powder goes a long way, and it instantly adds umami flavor to any dish. 

Creamy Masago Udon is perfect for date nights since it is easy to make at home, delicious, and also affordable.

Each serving costs less than $6 to make, and you can customize it by adding a poached egg, or Ikura to spice up the udon.

I promise that even those that never tried Japanese-Italian fusion food before will fall in love with Masago Udon. 

I prefer to use Frozen Udon when making Creamy Masago Udon.

Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily. You can easily find Frozen Udon in the Asian Freezer section near potstickers.

Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy.

If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.

Do you want more EASY date night recipes? Here are some of my go-to recipes that you will also LOVE! 

• Crab Stuffed Mushroom (20 minutes!)
• Seafood Baked Rice (25 Minutes ONLY!)
• Salmon with Miso Butter (20 Minutes)
• Creamy Mushroom Udon (20 Minutes ONLY!)

Ingredients 

• 500g of Frozen Udon 
• 2.5 tbsp of Butter 
• 2 tbsp of Flour 
• 1.5 cups of Cream or Milk 
• 1 tbsp of Dashi Powder
• 0.5 tbsp of Garlic Powder
• A pinch of Black Pepper 
• 3 tbsp of Japanese Mayo
• 4 tbsp of Masago 
• 1 Egg 
• Seaweed powder 
• Ikura 

1. Pour hot water over frozen udon so udon can separate, drain and set aside.
2. In a pan, melt butter. Once butter is fully melted, add in flour to create a roux. 
3. Slowly add in cream or milk, dashi powder, a pinch of black pepper, and garlic powder. Mix until there is no flour lump and let it simmer on medium-low heat for 1-2 minutes or until the sauce becomes thick.
4. Turn the heat off, Add in udon noodles and mix well. 
5. In a separate bowl, mix together mayo and Masago. Add in the udon and mix it all.
6. Optional, but HIGHLY recommended, poach an egg. 
7. To serve, start with the Creamy Masago Udon, add on the poached egg & garnish with seaweed and green onion. ENJOY!

Print Pin Recipe

Creamy Masago Udon

20 Minutes ONLY is all you need to make super Creamy Masago Udon. Team UDON, we are back with another delicious and easy recipe, and this time, we are making Japanese Inspired Creamy Masago Udon. Rich, creamy, udon packed with umami flavors, you will never believe how easy it is to make this at home. Make Creamy Masago Udon for date night or valentines day, and thank me later.

Prep Time5 minutes mins

Active Time15 minutes mins

Total Time20 minutes mins

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian, Japanese

Keyword: 20 Minute Recipes, Appetizers, Asian Food, Asian Noodles, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, Creamy, dinner Ideas, Fusion Recipe, GARLIC RECIPE, Noodle, Noodles, One Pot Dinner, QUICK RECIPES, seafood, Udon Recipes

Yield: 2 People

Materials

• 500 g of Frozen Udon
• 2.5 tbsp of Butter
• 2 tbsp of Flour
• 1.5 cups of Cream or Milk
• 1 tbsp of Dashi Powder
• 0.5 tbsp of Garlic Powder
• A pinch of Black Pepper
• 3 tbsp of Japanese Mayo
• 4 tbsp of Masago
• 1 Egg
• Seaweed powder
• Ikura

Instructions

• Pour hot water over frozen udon so udon can separate, drain and set aside.
• In a pan, melt butter. Once butter is fully melted, add in flour to create a roux.
• Slowly add in cream or milk, dashi powder, a pinch of black pepper, and garlic powder. Mix until there is no flour lump and let it simmer on medium-low heat for 1-2 minutes or until the sauce becomes thick.
• Turn the heat off, Add in udon noodles and mix well.
• In a separate bowl, mix together mayo and Masago. Add in the udon and mix it all.
• Optional, but HIGHLY recommended, poach an egg.
• To serve, start with the Creamy Masago Udon, add on the poached egg & garnish with seaweed and green onion. ENJOY!

Notes

I prefer to use Frozen Udon when making Creamy Masago Udon. Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily. You can easily find Frozen Udon in the Asian Freezer section near potstickers. Pour hot water all over the udon before cooking to separate the udon. This step will cut down the cooking time and prevent the udon from becoming soggy. If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.