Creamy Truffle Udon with Otak-otak Jepang

A rich and comforting creamy truffle udon featuring chewy noodles, savory Seafoodking Otak-Otak Jepang, and earthy mushrooms—an easy Japanese-fusion dish with a luxurious twist.

Ingredients

For the Sauce

• 200 ml milk (or cooking cream for a richer taste)

• 50 ml heavy cream (optional, for extra creaminess)

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 tsp soy sauce

• 1 tsp truffle oil (adjust to taste)

• 2 tbsp grated parmesan cheese

• Salt & black pepper to taste

  
  

Main Ingredients

• 2 portions of udon noodles

• 6 pieces of Seafoodking Otak-Otak Jepang, halved

• 100 g mushrooms (shiitake / button), sliced

• 1 handful spinach (optional)

  
  

Garnish

• Extra parmesan cheese

• Black pepper

• Truffle oil drizzle

• Chopped parsley (optional)

  
  

Instructions

1. Cook the Udon

Boil udon noodles according to package instructions. Drain and set aside.

2. Sauté the Base

In a pan, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.

3. Cook the Mushrooms & Otak-Otak

Add sliced mushrooms and cook until softened. Add Otak-Otak Jepang and lightly sear for 2–3 minutes.

4. Make the Cream Sauce

Pour in milk and heavy cream. Add soy sauce, salt, and pepper. Simmer gently for 3–5 minutes until slightly thickened.

5. Add Cheese & Truffle Flavor

Stir in parmesan cheese until melted. Add truffle oil and mix well.

6. Combine

Add cooked udon to the sauce. Toss until noodles are well coated. Add spinach at the end (optional) and cook briefly until wilted.

7. Serve

Plate immediately and finish with:

• extra parmesan

• black pepper

• a light drizzle of truffle oil