1.5 tbsp Kewpie mayo
1 egg, room temp
1 tbsp softened butter
1 large dollop of mentaiko, or other fish roe
1 small package fresh udon, well drained but still hot.
3 green onions, sliced
1.5-2 cup radish, or cabbage kimchi, sliced or roughly chopped. Rinse if preferred. Squeeze and drain.
3 slices of pork belly or thick cut smoked bacon, and thin slices of beef if preferred. Drain.
garnish with bonito flakes and/or thinly sliced seaweed
pinch of salt
Boil water for the udon. Fry sliced bacon over medium heat, and when almost crisped, quickly saute the green onion. Meanwhile, beat together eggs, mayo, and butter. Fold in mentaiko, warm green onions and bacon. When noodles are ready, drain very well. While still hot, add to the sauce and test for seasoning. Garnish with bonito or seaweed.
1 egg, room temp
1 tbsp softened butter
1 large dollop of mentaiko, or other fish roe
1 small package fresh udon, well drained but still hot.
3 green onions, sliced
1.5-2 cup radish, or cabbage kimchi, sliced or roughly chopped. Rinse if preferred. Squeeze and drain.
3 slices of pork belly or thick cut smoked bacon, and thin slices of beef if preferred. Drain.
garnish with bonito flakes and/or thinly sliced seaweed
pinch of salt
Boil water for the udon. Fry sliced bacon over medium heat, and when almost crisped, quickly saute the green onion. Meanwhile, beat together eggs, mayo, and butter. Fold in mentaiko, warm green onions and bacon. When noodles are ready, drain very well. While still hot, add to the sauce and test for seasoning. Garnish with bonito or seaweed.
