Boil the frozen udon noodles in hot water until they loosen. Do not overcook as they are pre-cooked.

Drain the noodles and rinse them in ice water to cool. This enhances the chewy texture.

Drain the noodles again, remove excess water, and mix with tsuyu sauce.

Prepare the pollock roe by removing the eggs from the sac. Mix with mayonnaise and a pinch of black pepper.

Plate the noodles, top with the pollock roe mixture, egg yolk, chopped green onion, and sesame seeds.