Creamy Nagaimo Japanese Yam and Cod Roe Soup

Cooked nagaimo Japanese yam has a different texture and taste than when it is raw. Cod roe can be salty but adding milk makes it milder.

Creamy Nagaimo Japanese Yam and Cod Roe Soup
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Seafood

Vegetables

Quick

240kcal

15minutes

Calorie count is per serving

Ingredients

  • 250 g nagaimo Japanese yam
  • 1/2 sac cod roe (large) (60 g)
    Note

    Salted Alaskan pollock roe or cod roe is called “tarako” in Japan.

  • 1 tbsp butter
  • 200 ml milk
  • 1 tbsp sake
  • 1/5 tsp salt
  • Pepper, to taste

Directions

1

Cut the nagaimo Japanese yam into roughly 1.5 cm cubes. Cut the sac of cod roe into slices 1 cm thick, with the outer skin still on.

2

Melt the butter in a pot over medium heat, then add the nagaimo Japanese yam and stir-fry. Once it is coated in the butter, add the cod roe and gently stir-fry.

3

Add 1 tbsp of sake and 200 ml of water. When it comes to a simmer, reduce heat slightly and skim off any foam. Cover and simmer over low heat for 5-6 min. Sprinkle in 1/5 tsp of salt and a small amount of pepper, then add the milk and simmer for an additional 30-60 sec, removing from heat just before it comes to a simmer.