Mentai: Creamy Butter Tobiko Udon with Squid

This was inspired by the handmade udon restaurant in Los Angeles called Marugame Monzo.  They have a dish called "Mentai Squid Butter Udon".  It was the best udon I ever had.  I recreated it using my memories and imagination.  It turned out delicious, of course not as delicious as the handmade udon, but it is very close to it. 

Enjoy!

5 packages of Udon

1 lb calamari squid 

1 cup whole milk

3 garlics (minced)

1/2 a small onion (cube)

3 tbsp tobiko & some for decorating

2 tbsp butter

1 pint heavy cream

1 to 1.5 cup Parmigiano-Reggiano

1 tsp black pepper

1-2 tsp salt (salt to taste)

1 tsp chicken bouillon

2 tsp lemon juice or regular rice vinegar

some shredded seaweed

Prepping squid: Rinse frozen squids and pineapple cut the squids.  Marinate the squids in whole milk for at least 2 hours to tenderize the squid.  Drain the squids after.  You don't have to rinse it since we are making creamy udon.  A little more of the milk won't hurt :)

Cooking: 1 tbsp butter and 2 cloves minced garlic stir fried with squids. Add 1/2 tsp black pepper. Set a side after 3 min.

                1 tbsp butter, 1 clove minced garlic and 1/2 small onion cubed to stir fried for 2 min. then add heavy cream.  After bringing it to boil, you now add in 1 tsp salt, 1 tsp bouillon, 1/2 tsp black pepper, 3 tbsp tobiko, 2 tsp lemon juice, udon, and 1.5 cup Parmesan. Turn off the heat and set for serving. 

Enjoy! You can decorate like above.