Tara no Ko Iri (Akita Cod Roe with Shirataki)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 9
About this dish
Raw Pacific cod roe gets squeezed straight from the sac into simmering soy sauce, sake, and mirin, then cooked down with shirataki until each grain clings to the noodles.
Read more
This Akita preparation uses true cod roe, not the pollock roe sold as tarako or mentaiko.
Ingredients
Instructions
- 1
Rinse the shirataki, cut it two or three times into manageable lengths, blanch for 2 minutes, and drain.
Cut the white part of the long onion into 5 cm lengths, slice into very fine strips, soak briefly in cold water, and drain.
- 2
Combine the water, soy sauce, sake, mirin, and sugar in a wide, deep pot over medium heat.
Stir to dissolve the sugar and bring the entire mixture to a strong boil.
- 3
Add the shirataki to the boiling seasoning liquid and cook for 3 minutes.
Taste the broth and add the pinch of salt only if needed. Wash and set aside the tasting utensil before handling raw roe.
- 4
When the pot boils again, snip the end of each cod roe sac and squeeze the roe directly into the pot.
If desired, cut the remaining membrane into 1 cm pieces and add it. Stir broadly to separate the roe and reduce over medium heat for 15 to 20 minutes, until all grains are opaque and fully cooked.
- 5
Turn off the heat when little liquid remains and the cod roe coats the shirataki evenly.
Divide among ten bowls or small plates, scatter the drained onion strips on top, and serve hot or warm.
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
『あきた郷味風土記』（秋田県農山漁村生活研究グループ協議会） · Checked: 2026-08-11
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