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Sake no Sakana

June 7, 2016

Sake no Sakana

Karasumi Daikon

By

Karasumi (photo by Jessica Thompson)

Recipe: Karasumi Daikon

Servings: 4

(Photo by Jessica Thompson)
(Photo by Jessica Thompson)

INGREDIENTS

  • 1 sac of karasumi (dried, salted mullet roe), approx 12-15cm long
  • 10cm length of daikon, sliced 3mm thick (apple, pear, and cucumber also work well)
  • Drinking or cooking sake (optional; this softens the karasumi and adds a little extra aroma)
  • Ponzu or sesame oil, to serve (optional)

PREPARATION

  1. Remove skin from karasumi.
  2. Rub roe with sake. Add a little extra sake to a frying pan.
  3. Heat the frying pan over a medium-high heat, and fry roe for 30 sec to 1 min on each side.
  4. Once skin is crispy and the inside is still slightly soft and moist, remove karasumi from pan and cut into 3mm-thick slices.
  5. Arrange karasumi and daikon slices on a plate, alternating the order. Serve as is or with a little ponzu or sesame oil.
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Jessica Thompson

Jessie is a food writer and published cookbook author living in Tokyo. She can most commonly be found at food festivals, farmers markets, sake workshops, perusing depachika and convenience store selections, or cooking in her teeny Tokyo kitchen. http://jessie-thompson.com/

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