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白子ぽん酢
2人分

材料:
たらの白子 200g
塩水(塩分濃度2%) 500ml
A 水 1リットル
A 出汁用昆布 5cm
A 塩 大さじ1
A 酒 大さじ3
ぽん酢 適量
小ねぎ(小口切り) 適量
もみじおろし 適量
レモン(スライス) 適量

作り方:
① 塩水を入れたボウルに白子を入れ、30分おく。

② ①の白子を取り出し、硬い筋を取り除き食べやすい大きさに切る。

③ 鍋にAを入れ火にかける。70〜80度の温度になったら②の白子を入れ3〜4分加熱する。

④ ③を器に盛り、ぽん酢、小ねぎ、もみじおろし、レモンを添えたら、完成!

===

Shirako with Ponzu
Servings: 2

INGREDIENTS
200g cod shirako (fish milt)
500ml salted water (salinity 2%)
A
1l water
5cm dashi kombu (dried kelp)
1 tablespoon salt
3 tablespoons sake

Ponzu, as needed
Scallions (chopped), as needed
Momiji-oroshi (grated daikon & chili), as needed
Lemon slices, as needed

PREPARATION
1. Place the shirako in salted water. Leave for 30 minutes.

2. Remove the shirako from the water. Remove tendon from the shirako and cut
them into bite-sized pieces.

3. Heat alll of the ingredients A in a pot. When it is about 70°C to 80°C (about 155°F
to 175°F), add the shirako and cook for 3 to 4 minutes.

4. Place cooked shirako (3) onto a bowl. Serve with ponzu, chopped scallions,
momiji-oroshi, and lemon slices.

5. Enjoy!

#TastyJapan

#レシピ

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2 Comments

  1. shirako is the seminal vessels of cod and other fish, called milt in English, according to the zojirushi blog on google. "The harvested sperm sacs are tube-like in shape, usually white or light pink in color, with the layout and consistency of brains."

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