Tarako Muchim in 5 Minutes

Tarako Muchim in 5 Minutes

Try this Korean side dish with tarako over piping hot fresh rice. It is sooooo yummy! It's versatile, too.

Ingredients: made with 1 large mentaiko

Main ingredients:
Tarako, mentaiko, or spicy mentaiko
1 large
Japanese leek
about 20 cm
Toasted sesame seeds
1 heaping tablespoon
Korean chili pepper, coarsely ground
1 rounded tablespoon
Green onion (finely sliced)
about 2 stalks
Seasoning ingredients:
Sake (this is a key ingredient)
slightly over 1 teaspoon
Soy sauce to add a little fragrance
1 teaspoon
Sesame oil
2 teaspoons


1. These are the ingredients.
2. Slice the white part of the leek in half lenghtwise and remove the core. Chop up the rest.
3. This is the tarako. You can freeze it, you know. I used a frozen one. Here it is unwrapped.
4. Take the tarako out of the freezer, remove the plastic wrap, and just about when the surface starts to defrost, peel off the membrane. It should come off cleanly with none of the eggs stuck to it, leaving no waste. Leave the peeled tarako to defrost completely.
5. Put the defrosted tarako or mentaiko and all the other ingredients in a bowl. Then, add the flavoring ingredients in the order listed, mixing well with each addition. So, add the sake after the mentaiko, okay?
6. It's great with some finely chopped green onions. Mix it in at the end.
7. Oh, my! It's done already! Try it on freshly cooked hot rice for starters.
8. You can even try it on top of boiled potatoes, add some mayo, and bake it in the oven. It's delicious.
9. Rub a slice of baguette with garlic and spread this on top and toast it to make a kind of canapé.
10. This is mentaiko and turnip with chili pepper. Chop the turnip roughly without peeling it, sprinkle with a little salt and leave for a while. Rinse and then peel...
11. ...and then mix it up with the mentaiko mix with your hands. Transfer to a serving plate, and drizzle on a little sesame oil, too. It's soooo good.
12. You can salt and prep the turnips in advance, have the mentaiko mixture ready to go separately, and refrigerate them both in advance. Toss them together just before serving, okay? If you mix them together in advance they will become watery.

Story Behind this Recipe

I kinda prefer eating tarako or mentaiko this way rather than as-is.
How can I explain...?
The fishiness of tarako is reduced a lot by preparing it this way.
'Muchim' means a Korean mixed cold side dish, by the way.
I used spicy mentaiko with chili pepper this time. If you've never tried it, why not give it a go? It's not that spicy.