Tarachiri
Cut the shiitake mushrooms into small slits with a knife and cut the grilled tofu into bite-sized pieces. Cod heads have a strong odor, so sprinkle a generous amount of salt (about 10g) on them and leave for 30 minutes to drain the water, then rinse. Cut the cod roe into bite-sized pieces, place in a bowl of water, add a small amount of sake and salt (not included in the recipe), and leave for 30 minutes.
Put the milt and bones from (1) into boiling water, marble them, then drop them into ice water to firm up the flesh.
Place kelp in a pot, then top with fish bones, shiitake mushrooms, and grilled tofu. Add enough water to cover, put on the stove, and simmer for about 30 minutes, skimming off any scum.
Once cooked, add the chrysanthemum and marbled soft roe and it's done. Serve with ponzu sauce.
-
- Cod bones
- 250g
-
- salted For preparing
- 10g
-
- Shirako (cod milt) *Please refer to the shirako preparation recipe for more details.
- 150g
-
- kelp
- 5g
-
- Baked tofu
- 1/2
-
- Shiitake
- 3 pieces
-
- Spring chrysanthemum
- 1/2
-
- Ponzu
- Appropriate amount
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