Pollock Roe Cream Udon

Clean the clams thoroughly and rub the shells against each other to rinse off impurities.

Wipe the outside of the cleaned clams with a damp cloth and place them in a pot.

Add water, kelp, peperoncino, and yuzu kosho to the pot and bring to a boil.

After checking the flavor, strain the clams and broth, and separate the meat from the shells.

Thinly slice the potatoes, add an equal amount of water and a little salt, and simmer.

Combine all remaining sauce ingredients and mix well.

Gather the remaining parts of the green onion and use them to prepare a green onion garnish.

Prepare the pollock roe by removing the skin and collecting only the roe.

Grate the cheese and prepare the store-bought fried onions.

Add pollock roe, egg yolk, and cheese to the cream sauce, and heat over low heat while mixing evenly.

In another pot, boil water to cook the udon noodles.

When the sauce starts to boil, cook the udon noodles appropriately and toss them in the sauce.

Plate in a bowl and add the remaining ingredients to emphasize that it contains pollock roe.