Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
August 20, 2024
Begin by preparing the noodle toppings. Chop your scallion (1 Tbsp) and seaweed (1 ½ Tbsp) and set aside.
Make a cut into the mentaiko sack and scoop the mentaiko (1 Tbsp) out of the sack.
Boil the frozen udon (1 serving) til the noodles are separated. Try not to overcook the udon so it maintains its chew and bounce.
On a plate, add the cooked udon. Top the udon with scallion, shredded seaweed, mentaiko, butter (1 Tbsp), and egg yolk (1).
