Creamy Seafood Udon Pasta

Ingredients

• 500 g Frozen udon (2 packs)
• 2.5 tbsp Butter
• 1.5 cup Cream
• 1 tbsp Dashi powder
• 0.5 tbsp Garlic powder
• Black pepper (Pinch)
• 3 tbsp Kewpie mayonnaise
• 4 tbsp Masago
• Ikura (salmon roe) (For topping)
• Green onion (For topping)
• Seafood medley (Quantity and seafood types not specified)

Steps

1. 1

   Cook the frozen udon according to its package directions, stopping before it is fully cooked so it will not overcook when returned to the pan. Drain and set aside.

2. 2

   Melt the butter in a pan. Add the cream, dashi powder, garlic powder, and black pepper, and cook until the sauce thickens. The source does not specify a heat level or duration.

3. 3

   Add the seafood to the thickened sauce and cook until heated through. The source does not specify cooking time or the seafood medley contents.

4. 4

   Add the udon, Kewpie mayonnaise, and masago to the pan. Combine until the noodles are coated in the creamy sauce.

5. 5

   Serve topped with ikura and green onion.

Notes

The description gives a total time of 20 minutes but does not state servings or how much seafood medley, ikura, or green onion to use. The transcript does not specify sauce heat or cooking durations. The seafood cooking action is only minimally inferred from combining seafood into the sauce; cook seafood safely according to its type.

Nutrition per serving

• main
• seafood
• weeknight
• creamy
• udon
• quick
• comfort food