#MentaikoUdon

20260121, #BreakfastDiary 1621, -14°C/cloudy A butter quenelle (beurre quenelle) is a French culinary technique where butter is shaped into a small oval using two spoons, then gently melted into hot broth or sauce to add richness - though with an ingredient of the right texture, you can pull it off with just one spoon. Topped with a mentaiko quenelle, about 400kcal, #MentaikoUdon.

1 serving udon noodles, starch slurry (120ml water with 1t starch), a little chopped scallion, 1 egg, 1T mentaiko (pollock roe), 1T sesame oil, 1t seafood stock powder

1. Pour 350ml water into a cast iron pot, add 1t seafood stock powder for depth of flavor, and bring to a boil. 2. Once boiling, add the udon noodles, and once they loosen up, pour in the starch slurry (120ml water with 1t starch) and mix well. 3. Add finely chopped scallion, turn off the heat, and pour in a beaten egg. 4. Top with the shelled mentaiko and add 1t sesame oil.

Inspired by @k_dorimm