Simmered Shad Roe with Vegetables シャッドロウの煮付け

I usually make this from “tarako” cod roe たらこの煮付け. Since we got some shad roe, I figured the same recipe should work and tried it. I also added daikon and carrot and garnished with salt broth soaked sugar snap  スナップ豌豆の塩びたし. I served this as a small appetizer dish. It is good but tasted very similar to the tarako version. The vegetables are good as they soaked up the flavor of the broth.

Ingredients:
Half sac of shad roe, roe sac (membrane) cut lengthwise only on one side and then cut across to bite size.
1 tsp ginger root, peeled and julienned
Precooked daikon and carrot (optional)

Cooking liquid
1/2 cup Japanese dashi broth (from dash packs, bonito and kelp)
1 tbs mirin
1-2 tbs x4 Japanese noodle sauce or soy sauce

Directions:
Add the ginger to the cooking liquid and heat up to simmer
Add the roe and gently simmer for 10-15 minutes (roe will “blossom” since one side is still connected to the roe sac membrane)
I also added precooked (boiled) daikon and carrot to the simmering broth

This is a good appetizer dish.