Make this easy, creamy, healthier masago udon.

This is commonly offered at Izakaya Japanese restaurants and is so simple and quick to make at home!

Great for a quick meal and weeknight dinner!

Instead of traditional cream used to make the sauce, I use blended cottage cheese which provides creamy, cheesy taste, plus the added benefits of protein and lower calories and fat.

I use blended cottage cheese in a variety of recipes (see my cottage cheese scrambled eggs recipe, creamy alfredo sauce recipe, protein pancakes recipe, tomato sauce recipe) because it’s high protein and tastes cheesy and creamy. 

To easily blend my cottage cheese, I place the immersion blender directly into the container and let it whizz for a couple minutes. This is a no-mess and lazy way to get smooth cottage cheese for recipes.

 

I recommend using frozen udon, rather than the shelf-stable, vacuum sealed ones. This is because the frozen ones are softer, bouncier, and doesn’t have that sour taste (to make it shelf-stable).

This udon dish is umami packed because of dashi powder and the masago or fish roe. Dashi powder is like chicken bouillon, except it’s the fish version, it’s commonly used for making miso soup.

Masago gives off a salty, seafood-y, and slight crunchy texture.

Dashi powder and masago can be found at most Asian and Japanese grocery stores.

Dashi powder also comes in small sachets, you don’t have to buy 2.2lbs, like me- haha!

Masago can be purchased from Asian grocery stores. I found mine at T&T Supermarket, in the ready-to-eat sushi section.

The recipe makes 2-3 servings.

Add frozen cooked shrimp, that you can thaw under cold water, to add extra protein and it goes really well in this recipe.

Also, add a side salad or veggies to make the meal balanced.