Ikura Udon Recipe: Japanese Noodles with Salmon Roe
Ikura Udon: Japanese Noodles with Salmon Roe
This udon bowl combines thick noodles, savory dashi, and chilled salmon roe. Cook the noodles and broth first, assemble the hot bowl, then finish with ikura close to serving so the roe is not held in hot liquid.
Red Caviar & Ikura Collection | Salmon Roe & Ikura Guide
Ingredients
Serves: 2
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- 2 portions udon noodles
- Prepared dashi broth
- Soy sauce and mirin, to taste
- 4–6 tbsp chilled ikura
- Sliced green onion
- Nori
- Sesame seeds
- Optional: mushrooms, tofu, cooked shrimp, or egg cooked to your preferred safe doneness
Method
- Prepare the broth: make dashi according to your preferred recipe or package directions and season to taste.
- Cook the udon: follow the noodle package directions, then drain and divide between bowls.
- Add broth: ladle the hot seasoned dashi over the noodles and add the cooked or cold garnishes appropriate to the dish.
- Finish with ikura: let aggressive steam subside and spoon chilled salmon roe over the top immediately before serving. Avoid leaving the roe submerged in very hot broth.
Choosing Salmon Roe
Chum, Coho, Pink, and King salmon roe can all work. The choice depends on the texture, pearl size, salinity, and flavor you want with the broth.
Variations
- Add sautéed shiitake mushrooms for an earthy note.
- Add cooked shrimp or tofu for a more substantial bowl.
- Add a small amount of shichimi togarashi if you want heat.
Storage
Store leftover broth and noodles separately from the salmon roe. Reheat only the components intended to be served hot, then add refrigerated roe at serving. Follow the current package directions for the roe and see our Salmon Roe Storage Guide.
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