Tara no Ko-ae (Vegetables Coated with Cod Roe)
Quick answer
- Active time
- 185 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 8
About this dish
A winter side dish from the Tsugaru region of Aomori, where cod was eaten from head to innards and the roe was salted for keeping or saved for New Year and celebration food.
Read more
Carrot, koya-dofu (freeze-dried tofu) and shirataki are cooked in sake first, then fresh roe scraped from its membrane is stir-fried in until it turns opaque and scatters into dry little grains that cling to every piece.
Ingredients
Instructions
- 1
Use 300g refrigerated true-cod roe with a clean smell and intact sacs.
Rub the surface evenly with 15g salt, cover, and pre-cure at 4°C or below for 2 hours. Rinse quickly under cold water and pat dry.
- 2
Soak 2 koya tofu pieces in warm water for 10 minutes, press out water between both hands, and cut into thin 3cm batons.
Rinse 200g shirataki, blanch for 3 minutes, drain, and cut into easy-to-eat lengths.
- 3
Peel 500g carrots and cut them into thin batons 4cm long and 3mm thick.
Halve 0.5 long onion lengthwise and slice 3mm thick. Slit the cured roe sacs lengthwise, scrape out the eggs with a spoon, and keep them refrigerated.
- 4
Heat 1 tbsp oil in a wide pan over medium heat and stir-fry the carrots for 5 minutes.
Add koya tofu and shirataki and cook for 3 minutes. Pour in 0.5 cup sake, cover, and cook over medium-low for 8 minutes to tenderize the carrots.
- 5
When a little liquid remains, add the loose cod roe.
Stir and separate it continuously with two wooden spatulas over medium heat for 6 to 8 minutes, until opaque and crumbly and every area reaches at least 70°C.
- 6
Add the long onion and stir-fry for 1 minute more, coating the carrot, tofu, and shirataki evenly with roe.
Taste without adding more salt. Serve hot if eating immediately. For storage, spread in a wide container and refrigerate within 2 hours; serve after one refrigerated night of resting.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
Checked: 2026-08-11
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