My Tarako Udon is the ultimate comfort noodle dish that comes together in just 8 minutes! I crafted this recipe to showcase the soft, bouncy texture of udon coated in a creamy, briny tarako sauce that’s rich yet simple. It’s one of those easy Japanese fusion favorites you’ll want to make again and again—let’s dive in and get cooking!
Why I Love This Recipe
I love this Tarako Udon because it’s a classic Japanese main dish that you’d normally find at family restaurants, but I crafted this recipe so you can make it just as good, if not better, right at home in under 8 minutes using fresh ingredients! It’s made by boiling udon noodles and mixing them into the same creamy, briny tarako sauce I use in my Tarako Spaghetti, then finished with shredded seaweed for that true Japanese flavor!
Just like my Japanese Clam Pasta and Enoki Pasta, I reworked the recipe so it’s simple for any home cook while still delivering restaurant-quality taste, giving you the perfect balance of tender noodles in a savory sauce. This is the kind of easy Japanese-style main dish that pairs perfectly with light sides like my Spinach Salad or Cucumber Salad, making it both filling and affordable for anyone to enjoy. Trust me, once you taste how good this is, you’ll want to make it tonight!
Ingredients
Ingredients
- 8 oz Udon Noodles – Japanese udon noodles found at Asian grocery stores, usually frozen in a pack of 5. Add into boiling water directly from frozen state.
- 1/2 tsp Salt – sea salt preferred. Used to flavor the boiling water.
- 3 tbsp Heavy Cream – use whipping cream or heavy cream.
- 1 tbsp Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- 1 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 Tarako Roe Sack – salted pollock cod roe. Can be purchased fresh or frozen at most Asian or Japanese grocery stores.
- Shredded Seaweed – dried and shredded seaweed used for optional garnish.
🥢 Tarako Note
If you prefer a spicier option, you can substitute Mentaiko for tarako in this recipe. Mentaiko offers a similar texture to tarako but comes with an added kick of spiciness, providing a unique twist to the dish.
Directions
Step 1 In a medium mixing bowl, use a spoon to scrape the tarako from its membrane. Stir the roe together with the heavy cream, mayo, and soy sauce until smooth.
Step 2 Bring a pot of water to a boil, add a pinch of salt, and cook the udon for 2 to 3 minutes.
Step 3 Drain the udon and add it directly to the bowl with the tarako sauce. Toss until the noodles are evenly coated. Transfer to a serving plate and top with shredded seaweed if desired.
🍝 Udon Pro Tip
Ensure the udon is Drained Thoroughly to avoid watering down the tarako sauce.
Recipe Variations
You can easily turn this recipe into a Tarako Spaghetti variation by swapping out the udon for spaghetti, giving you the classic Japanese-style pasta dish that’s loved all over Japan. The same creamy, briny tarako sauce coats the noodles beautifully, but the texture of the spaghetti offers a slightly firmer bite compared to the soft bounce of udon.
Pairing Recommendations
Tarako Udon goes perfectly with a Vegetable Stir Fry for fresh balance, while a green salad with Japanese Salad Dressing or Japanese Sesame Dressing adds a crisp contrast to the creamy noodles. A bowl of Miso Soup on the side completes the meal and makes it a true Japanese-style set.
Frequently Asked Questions
Can I use frozen udon noodles for this recipe?
Yes, frozen udon works great—just add into boiling water from frozen state as directed on the package.
Do I need to remove the membrane from the tarako?
Yes, scrape the roe out of the membrane with a spoon for the best texture.
Can I prepare the sauce ahead of time?
You can mix the sauce a few hours or even a couple of days in advance and store it in the fridge, but add it to the noodles just before serving.
How do I keep the sauce from becoming too thick?
If the sauce thickens too much, add a splash of water from the boiling udon to loosen it before mixing with the noodles.
Storage Tips
To store leftovers, place them in an airtight container and store it in the fridge. Properly stored, the leftovers will maintain their quality for 3 to 5 days.
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Watch How To Make It
Tarako Udon
Ingredients
- 8 oz Udon
- 1/2 tsp Salt
- 3 tbsp Heavy Cream
- 1 tbsp Mayonnaise
- 1 tsp Soy Sauce
- 1 Sack Tarako Roe
- Shredded Seaweed optional
Instructions
- Gather all the ingredients.
- In a medium bowl, use a spoon to scrape the tarako from its membrane and mix it with the heavy cream, mayo, and soy sauce until smooth.
- Bring a pot of water to a boil, add a pinch of salt, and cook the udon for 2 to 3 minutes.
- Drain the udon and add it to the bowl with the tarako sauce. Toss until the noodles are fully coated, then transfer to a serving plate and sprinkle with shredded seaweed if you like.
Nutrition
*Values Based Per Serving
