top of page

< Back

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.

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

creamy-truffle-udon-with-otak-otak-jepang

bottom of page