Step 1

Get a pot of water boiling, boil the udon for 45 seconds, just until it separates.

Step 2

In a hot pan, add the butter and kimchi, and cook about 40 seconds. You want to get a good caramelization.

Step 3

Next add the mentaiko, and cook about 20 seconds.

Step 4

Add 1/2 cup of the Kimchi stock, and mix. Color should darken.

Step 5

Add the udon, with a spoonful of the noodle water. Add a little more kimchi stock to get the right sauce texture, then plate.

Step 6

Garnish with scallion, nori, then bonito. Enjo

Step 1

Combine kimchi juice, stock, and butter in a pot and cook until butter melts. Blend or use immersion blender to emulsify, set aside.