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)
Dashi stock (or water and dashi stock granules)
1 1/2 cups - 300 m
about 1 1/2 tablespoons
Green onion or scallion
I used inexpensive suketachi cod milt this time.
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.
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.
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.
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).
Cod milt becomes tough if you cook it for too long, so get very fresh milt and stop cooking it when it's still a bit raw for the best flavor. It's a bit gross to look at, but once you eat it, you'll be hooked. Try it in hot pots too.