Cod Milt (shirako or tachi) Miso Soup - Including how to prep the milt

Cod Milt (shirako or tachi) Miso Soup - Including how to prep the milt

If you prep them carefully, the milt will be so soft and creamy in this dish!!
The milt is delicious in hot pots too.

Ingredients: 2 servings

Cod milt (shirako, called madachi or sukedachi depending on the type of cod it comes from)
as much as you like
Salt (for prepping the milt)
1 pinch
Dashi stock (or water and dashi stock granules)
1 1/2 cups - 300 m
about 1 1/2 tablespoons
Green onion or scallion
3 cm


1. I used inexpensive suketachi cod milt this time.
2. Wash the cod milt quickly in water and put in a bowl. Add a pinch of salt and mix gently with your hands. It will start to foam a little.
3. Wash the milt while transferring it from a sieve to the bowl back and forth, until any sliminess is gone. Cut into bite-sized pieces.
4. Make the miso soup. Heat up the dashi stock. Carefully drop in the cod milt. When it comes to a boil, simmer for 1 minute, then dissolve in the miso.
5. Add some chopped green onion to taste.

Story Behind this Recipe

I ate this all the time growing up. Because of the prepping method, the milt doesn't smell fishy and is very easy to eat! Use whatever cod milt you like (madachi or sukedachi).