Nagaimo dressed in cod roe 長芋の鱈子和え

japanese cake

This is a small dish which goes perfectly with sake. This was again made from odd bits and pieces of left overs in the refrigerator which I try to use before they go bad. In particular I was concerned about one sack of cod roe or “tarako” 鱈子 which I bought the previous weekend and had been sitting forlornly in the refrigerator ever since. I posted few dishes using cod roe.  I also found half a nagaimo 長芋 also left in the fridge and this is a quick dish I came up with. This is a sort of variation of this dish.

I first removed the roe from the sac by cutting a slit in the membrane and using the back of he knife, scraping off the roe. I added sake and Tabasco to make it a softer but not a too slushy consistency.

I peeled and sliced the nagaimo into thin disks (1/4 inch), halved, then, and cut into short match sticks. I dressed them with sushi vinegar. I drained the excess sushi vinegar from the nagaimo by lifting the nagaimo into another container. I added enough cod roe to make a nice mixture and mixed it into the magaimo (The remaining code roe was used for other dish).

I also happened to have “mitsuba” 三つ葉, a Japanese green with a distinct favor. I removed the leaves from the stem and used it as a garnish. Unfortunately, this one did not have much flavor.

This dish is a perfect small dish to start off the evening with cold sake. Tabasco added nice heat but was not too hot. The dish had an interesting texture and nice saltiness. This one has to be eaten with a spoon even if you are chopsticks jedi.

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