by our Chef Consultant Charmaine, @m0mmyeats

Ingredients

• 2 Sacks Cod Roe (can be found at your local Japanese market frozen section)
• ¼ cup heavy cream
• 2 tbsps water
• 2 tbsps olive oil
• 1 tbsp soy sauce
• 8 oz udon noodles (or preferred pasta)
• 3 shiso leaves 1 sheet nori (dry roasted seaweed)
• Pearl Street Caviar Trout Roe

Directions

• Boil udon noodles until cooked tender per packaging instructions. 
• Roll up shiso leaves and chiffonade with a knife into thin shredded ribbons.
• Fold nori sheet into smaller squares.
• Chiffonade with a knife into thin ribbons.
• Remove cod roe from the sack membrane and place roe into a mixing bowl.
• Whisk in cream, olive oil, water, olive oil, soy sauce into the cod roe until well combined.
• Heat the sauce mixture in a medium pan until warmed through. Drain the udon and add into the sauce, stirring until the noodles have been evenly coated in the sauce.
• Serve the udon on a plate garnished with shreds of shiso leaves, nori, and heaping spoons of Pearl Street Caviar Trout Roe.