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.
Photographed by Takeshi Noguchi
Calorie count is per serving
- 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
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.
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.
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.