Welcome to Day 1 of our “10 Days of Cozy One Pot Recipes” series!
As the weather turns cooler, there’s nothing quite like a warm and comforting meal that’s both delicious and easy to prepare. Today, we’re diving into the world of Japanese cuisine with my FAMOUS One Pot Masago Udon recipe. I’ve written about it before (the recipe is slightly different) in an old post which you can still find here. But clearly, it shows that I’ve been eating this Masago udon for yeeears because it’s just that. good.
This dish is not only bursting with umami flavors but also incredibly simple to make, perfect for a quick weekday dinner or a cozy weekend treat. Masago, a delightful fish roe, is the star ingredient here, adding a pop of color and briny goodness to our udon. Let’s get started!
First, let’s talk about Masago
- What is Masago? Masago is the roe (eggs) of the capelin fish, a small, cold-water species found in the North Atlantic and North Pacific oceans
- Flavour Profile: Masago has a distinct and delicate briny flavour, often described as slightly salty and seafood-forward
- Texture: It has tiny, bead-like grains that burst with a satisfying pop when you bite into them
- Color Varieties: Masago comes in various colours, with the most common being orange, but you can also find black, green, and even red varieties
- Common Uses: It’s a popular ingredient in Japanese cuisine, frequently used to garnish sushi, sashimi, and as a flavourful addition to various dishes like udon, salads, and sushi rolls
It’s best eaten immediately but if you do have leftovers, they store perfectly well in the fridge for 2-3 days. Make sure to add a few drops of water to the udon before microwaving it to give a quick little steam and to prevent it from getting dry.
Want more easy recipes like this? Here are some of my go-to recipes that I’m sure you’ll love!
- Viral Sushi Bomb Spring Rolls (Kid Friendly)
- Delicious Mochi Brownie Recipe (super easy)
- Easy MATCHA Mochi Brownie Recipe (for matcha lovers)
One Pot Masago Udon
- 1 non-stick skillet or pot
- 2 packages frozen udon
- 2 sausages (optional) cut into pieces
- 3 tbsp mayo kewpie Japanese mayo is ideal!
- 2 tbsp masago (fish roe)
- 1 tbsp water might need a little more for later
- 1.5 tsp soy sauce adjust it to your preference
- 2 tbsp green onions, chopped
- In a small bowl, combine the mayo, masago, and water. Set aside. That will be your sauce.
- In a large pot or non-stick skillet, bring water to a boil and add your two frozen udon noodle blocks in.
- Right when the noodles start to loosen, drain the pot using the lid as as cover.
- Remove the udon noodles into a large pot and set aside.
- If using meat, sear the meat lightly on medium heat with a bit of oil if preferred, and then add in your udon noodles. Turn heat to low and add in your masago mayo mixture, soy sauce, and green onions.
- If it gets too dry, add a few tablespoons of water to the pan.
- Toss for 1-2 minutes until udon is evenly coated with the sauce.
- Garnish with more masago and green onions. Serve immediately.
I use the Our Place Always Pan 2.0 for most of my One Pot recipes. I highly recommend it!
And there you have it, our Day 1 Cozy One Pot Recipes – One Pot Masago Udon! This delightful dish combines the comfort of udon noodles with the unique flavour and texture of masago.
As you savour each bite, you’ll appreciate how easy it is to create a restaurant-quality meal right at home.
I hope you’re inspired to try this recipe for yourself and don’t forget to comment on my IG reel/TikTok or in this blog post telling me what you thought of this recipe!