Language:Jpanese
The best dish to go with Japanese sake: “Soft Cod Roe with Ponzu Sauce”
Cod milt, which has a melting texture and creamy richness, is in season from January to February. The milt used in this dish was sold at a fish store for about 500 yen for 200g, and it had no unpleasant odor and was very delicious.
Milt before cooking
Since it’s made from fish innards, many people shy away from it just by looking at it, but with some simple preparation, it tastes just like a Japanese restaurant.
Freshness is everything for this dish, so we recommend purchasing from a fish store or other restaurant where you can kindly tell us about the condition of the ingredients (cod milt).
ingredients
- Raw cod milt: 200g
- Sake: Appropriate amount
- Salt: about 2 teaspoons
- Water (for salt water): about 800cc
- Hot water: Appropriate amount
- Ponzu sauce: Appropriate amount
- Momijioroshi: Appropriate amount (grated radish, chili pepper)
Cooking Instructions
1. Wash raw milt
Carefully wash raw milt with water to remove “blood” and “sliminess” with running water.
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Raw milt is easy to crush, so wash it gently.
2. Remove the streaks of milt
Drain and cut off the string (red part) connecting the milt.
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If there are any streaks left, the texture will be bad, so carefully cut them off.
3. Cut into pieces
Cut into easy-to-eat sizes.
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Unless you crush the milt, the insides won’t come out, but try to cut it as gently as possible.
4. Removes odor
Fill a bowl with water (approximately 800cc), add salt (approximately 2 teaspoons), and soak the milt for about 5 minutes.
5. Boil
Fill a pot with water, add an appropriate amount of sake, bring to a light boil, and boil the soft roe.
- By adding sake, the smell disappears, and the faint scent and flavor of sake enhances the taste.
- Boil for 2 minutes at a temperature of about 80°C. (The surface will be plump and the inside will be soft and smooth.)
- The amount to be boiled at one time should be about 2 to 3 chunks.
6. Plate the food
Once it’s boiled, place it in a bowl while it’s still hot, and serve it with ponzu sauce and Momijioroshi.
About this dish
There is a method of soaking the boiled milt in cold water, but I would like to eat the milt in a warm state during the cold season.
If you eat it as a side dish with sake, it will warm you from the core of your body.
Speaking of soft roe, “tiger puffer soft roe” is excellent, but if you prepare the soft roe well, you can enjoy it so delicious that you can’t tell it apart from puffer fish soft roe.
There may be likes and dislikes, but I think that people who can eat “sea urchin” and “salmon roe” in seafood will be fine.
The first time you eat it, you will surely be impressed.