Japanese-Style Taramasalata

Japanese-Style Taramasalata

This is made in no time since it's microwaved! The slightly Japanese flavoring is so good. You can eat this as-is, or as a sandwich filling.

Ingredients: 2 to 3 servings

2 to 3 (230-250 g)
10 g
● Tarako (salt-cured cod or pollack roe)
40 g (take out of the egg sac and spread out)
● Milk
30 g
● Mayonnaise
35 to 50 g (or to taste)
● Soy sauce
1/2 teaspoon
Salt and pepper
a small amount
Thin green onions or scallions
to taste


1. Wash the potatoes, peel and cut up roughly. Immerse briefly in water then put in a heatproof container. Cover loosely with plastic wrap and microwave for 5-6 minutes.
2. At about the halfway point (~2.5 minutes), take the container out and shake to mix the potatoes. This ensures the potatoes will cook evenly.
3. While the potatoes cook, mix the ● ingredients together to make the sauce
4. When a skewer goes through the potato easily, add butter and mash up.
5. Mix the potato and let cool. Add the sauce from Step 3 and mix thoroughly.
6. Adjust the seasoning with salt and pepper, and add chopped green onion to taste. I like it with lots of green onion.
7. It's great eaten as-is, but it's really good when spread on bread! Also great as croquettes or baked as gratin! Adjust the amount of mayonnaise to taste!

Story Behind this Recipe

An easy potato salad that our tarako-loving family enjoys. I make in a few minutes using the microwave. Eat it just as-is, turn it into croquettes or gratin, use it as a dip or whatever strikes your fancy!