Ikura Udon Noodles with Salmon Roe
Ikura udon is a popular Japanese noodle dish that combines thick udon noodles with savory broth and salmon roe. This comforting and flavorful dish is perfect for chilly nights when you need something to warm your soul. In this blog post, we'll explore the history of ikura udon, provide a step-by-step recipe for making it at home, and answer some common questions about this delicious dish.
Ikura udon has its origins in Hokkaido, the northernmost island of Japan. Hokkaido is known for its seafood, and salmon is a particularly popular ingredient in the region. The dish likely originated as a way to make use of leftover salmon roe, which was added to a bowl of udon noodles and broth for a quick and filling meal.
Over time, ikura udon became a beloved comfort food in Hokkaido and beyond. Today, it is served in many Japanese restaurants and can be made easily at home with a few simple ingredients.
Cook the udon noodles according to the package instructions. Drain and set aside.
In a separate pot, combine the dashi broth, soy sauce, mirin, and sake. Bring to a simmer.
Divide the cooked udon noodles into two bowls. Pour the hot broth over the noodles.
Add half of the salmon roe to each bowl, along with the sliced green onions and nori seaweed.
Serve hot and enjoy!
A: Yes, you can use dried udon noodles. Just follow the package instructions to cook them before adding them to the broth.
A: Yes, you can use other types of fish roe, such as tobiko or mentaiko, if you can't find salmon roe.
A: Yes, you can make the broth ahead of time and store it in the refrigerator until you're ready to use it.