Tarako Cream Udon – Creamy, Savory, and So Easy

If your family loves Tarako Cream Pasta, you’ll want to try this twist with udon noodles. The thick and chewy texture of udon brings a whole new dimension to this beloved Japanese-Italian fusion dish. The creamy sauce is delicately salty from the Tarako roe, and the little pops of flavor make each bite extra satisfying. Top it off with shredded nori for an umami-rich finish—and just like that, you’ve got yourself a quick, comforting meal that feels both familiar and exciting.

This Tarako Cream Udon has become one of our weeknight go-tos. It’s simple, quick, and my kids absolutely love it. The best part? You only need a few ingredients to make it happen.

RECIPE

Servings: 2

Time: 10 min

Ingredients:

2 servings udon noodles (frozen or fresh)
2 oz Tarako (cod roe, about 1 sac)
1/2 cup heavy cream
1 tbsp mentsuyu (Japanese noodle soup base)
1 tbsp butter
Scallion, finely chopped (for garnish)
Shredded nori (for topping)

Instructions:

Cook the udon:
Bring a pot of water to a boil and cook the udon noodles according to the package instructions.
Once cooked, drain and rinse briefly to remove excess starch. Set aside.
Make the sauce:
In a bowl, gently remove the tarako roe from the sac using a spoon or by lightly squeezing.
Mix it with the heavy cream and mentsuyu until well combined.
Combine:
Stir in the cooked noodles with the sauce, add butter, gently mix together and make it evenly coated.
Serve and top:
Transfer to serving bowls, top with shredded nori and chopped scallions. Serve immediately.

ingredients shopping

Tips

Tarako vs. Mentaiko: You can use mentaiko (spicy cod roe) for a little kick!
Don’t overheat the sauce: High heat can cause the cream to separate or the roe to become too firm.
Optional toppings: Add a soft-boiled egg, shiso leaves, or even a sprinkle of grated cheese if you want to mix things up.