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Potato Noodles With Mentaiko

If you're a fan of zucchini noodles, you'll love this creamy potato version.


  • 2 potatoes
  • 2 pouches mentaiko ( pollock roe )
  • 20 grams mayonnaise
  • Salt
  • Pepper
  • 3 grams instant chicken bouillon granules
  • 150 milliliters milk
  • 15 milliliters soy sauce
  • Perilla leaves, thinly sliced


  1. Cut potatoes with a spiral slicer and place the potato noodles in a bowl of water to remove excess starch.
  2. Drain well and transfer to a frying pan. Add mayonnaise and stir-fry until potatoes are just soft.
  3. Add in half the mentaiko, milk, soy sauce, chicken bouillon, salt and pepper.
  4. Heat until the sauce has slightly thickened. Transfer to a plate and top with mentaiko and perilla leaves.