Shirataki Noodles with Tarako (Masago-ae)

Shirataki Noodles with Tarako (Masago-ae)

A simple dish of shirataki noodles with tarako salt-cured cod roe. The tarako is easier to mix with the shirataki if you mix it first with sake, and it's delicious too!

Ingredients: 4 servings

Shirataki noodles
2 bags
Tarako (salt-cured cod or pollack roe)
1 pair
● Sake
3 tablespoons
● Soy sauce
1 teaspoon
● Dashi stock granules
2 g (1/2 a stick)
● Chicken soup stock granules
1/2 teaspoon


1. Wash the shirataki noodles in water, and cut 3 times. (I used a pre-treated kind of shirataki, but if you have regular shirataki boil it and rinse under water to get rid of the odor.)
2. Drain the shirataki very well.
3. Cut through the membrane of the tarako lengthwise. Add the ● ingredients, and mix them well with the insides of the tarako until you have a runny mixture.
4. Put the shirataki noodles in a frying pan, and stir fry until there's no moisture left on then. When they are plump and rubbery add a little oil and stir-fry some more.
5. Add the tarako sauce from Step 3, and stir fry until there's no moisture left. It will look nicer if you take out the membrane.
6. Transfer to a dark colored serving dish. Since the tarako look like grains of sand, this dish is also called shirataki mixed with masago ("real sand" in Japanese) or masago-ae.

Story Behind this Recipe

I've always used sake to loosen up tarako. They go together so well.