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
Tara no ko iri is a winter dish from Akita's Sea of Japan coast.
Read more
Shirataki simmers in water seasoned with soy sauce, sake, mirin, and sugar before raw Pacific cod roe is squeezed from its sac into the bubbling liquid and reduced. The roe separates into coarse grains that cling to the noodles; the sac may also be cut up and included for a firmer accent. Fine white strips of long onion finish the dish. In Akita, tarako in this context means the roe of Pacific cod rather than the pollock roe commonly sold under that name elsewhere. It is served as a winter make-ahead side dish, with rice, or alongside sake, and its many eggs made it an auspicious New Year food associated with hopes for children.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Season
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.
- 4Control
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.
- 5Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Shirataki first simmers in soy, sake, mirin, and sugar seasoning.
- Finish cue
- Turn off the heat when little liquid remains and the cod roe coats the shirataki evenly.
- Avoid this
- Do not eat the Pacific cod roe raw.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
50min, 9 ingredients
Category median
27min, 8 ingredients
Based on 206 recipes
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