【Ingredients】(4 Servings)

komochikinpiraGobō

Cod roe (たらこ / Tarako)……30g
Burdock root (ごぼう / Gobō)……100g
Shirataki (しらたき / Shirataki)……100g
Sesame oil (ごま油 / Goma-abura)……2tsp
Shio kōji (塩麹 / Shio kōji) ……2tsp

 

【How to Make】
① Cut the gobō (burdock root) into pieces slightly larger than matchsticks and then rinse them in water. Bring a pot of water up to a boil. Boil the gobō for just a few seconds and remove. Cut the shirataki into easy-to-eat lengths and then boil the shirataki in the same water you used to boil the gobō.
tarako② Remove the thin membrane from the tarako (cod roe).
③ Add the sesame oil to a frying pan and bring the pan up to temperature over medium heat. Fry the gobō and shirataki until the gobō softens, and then add the shio kōji and mix. Add the tarako and continue frying until the roe becomes evenly distributed throughout.

Recipe Developed by:Machiko Tateno