Creamy Masago Udon

By Tiffy Cooks

5 from 3 votes

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.

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Prep Time:5

Cook Time:15

Total Time:20

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

Servings: People

Calories: 977kcal

Ingredients

500 g Frozen Udon
2.5 tbsp Butter
2 tbsp Flour
1.5 cups of Cream or Milk
1 tbsp Dashi Powder
0.5 tbsp Garlic Powder
1 pinch Black Pepper
3 tbsp Japanese Mayo
4 tbsp 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!

Video

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.

Nutrition

Calories: 977kcalCarbohydrates: 89gProtein: 34gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 330mgSodium: 2157mgPotassium: 418mgFiber: 6gSugar: 19gVitamin A: 1145IUVitamin C: 0.03mgCalcium: 335mgIron: 5mg