How to Make Japanese Tarako from Smoked Cod Roe

Smoked cod roe is sold at high-end supermarkets next to smoked salmon. You can use it to make Japanese tarako.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Cook: 20 min

Ingredients

Smoked cod roe 200g
Dashi pack 1 (8g)
Sake 200ml
Salt 0.5 tsp
Soy sauce 1 tbsp
Sugar 1 tbsp
Mirin 1 tbsp
Cayenne pepper, yuzu if you like

Method

1
This is the smoked cod roe from Waitrose, it can be used for fishcakes.
2
Let's make the marinade sauce. The basic flavouring is saltiness 2% and sweetness 4-5%. Put the dashi pack into the sake and boil. Add salt, soy sauce and mirin.
3
Allow to cool then put into a Ziploc bag with the whole smoked cod roe. You can add cayenne pepper and yuzu if you like.
4
Keep in the fridge for 2-3 days, turning over occasionally. It's ready to enjoy.
5
Here's a tip to make a good tarako pasta sauce with this: remove the cod roe from its skin and add to concentrated noodle broth (mentsuyu), mix and enjoy with pasta.

Tips & Note

How to Make Japanese Tarako from Smoked Cod Roe

Smoked cod roe is sold at high-end supermarkets next to smoked salmon. You can use it to make Japanese tarako.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Cook: 20 min

Ingredients

Smoked cod roe 200g
Dashi pack 1 (8g)
Sake 200ml
Salt 0.5 tsp
Soy sauce 1 tbsp
Sugar 1 tbsp
Mirin 1 tbsp
Cayenne pepper, yuzu if you like

How to Make Japanese Tarako from Smoked Cod Roe

Recipe ID :969 Posted on 08 AUG 2015

Serves 4

Cook 20min
views 11,809
printed 286

saved 3

Smoked cod roe is sold at high-end supermarkets next to smoked salmon. You can use it to make Japanese tarako.

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Ingredients

Print Ingredients Email Ingredients
200g
1 (8g)
200ml
0.5 tsp
1 tbsp
1 tbsp
1 tbsp
if you like

Method

Cook
20min
1
This is the smoked cod roe from Waitrose, it can be used for fishcakes.
2
Let's make the marinade sauce. The basic flavouring is saltiness 2% and sweetness 4-5%. Put the dashi pack into the sake and boil. Add salt, soy sauce and mirin.
3
Allow to cool then put into a Ziploc bag with the whole smoked cod roe. You can add cayenne pepper and yuzu if you like.
4
Keep in the fridge for 2-3 days, turning over occasionally. It's ready to enjoy.
5
Here's a tip to make a good tarako pasta sauce with this:remove the cod roe from its skin and add to concentrated noodle broth (mentsuyu), mix and enjoy with pasta.
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