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Cod Milt and Japanese Honeywort Miso Soup
Cod milt (tara-no-shirako) has a rich taste, and winter is its best season. Enjoy it with fresh yuzu flavor.
Ingredients (4 servings)
| Tara-no-shirako | 100 g |
|---|---|
| Mitsuba (Japanese honeywort) | Several pieces |
| Yuzu peel | 1 tablespoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the black string at the center of the tara-no-shirako and divide into four pieces. Slice the yuzu peel into thin strips.
- Bring the dashi stock to a boil and add the tara-no-shirako. After the tara-no-shirako is cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the mitsuba and yuzu on top.
★ A Note
To reduce the smell of tara-no-shirako, sprinkle salt over it and wash with water.
