You might have no idea how to cook Fish Roe. My mother often cooked it and the dish of Fish Roe simmered in sweet soy sauce flavoured sauce was always one of my favourites. A variety of Fish Roe are used in Japanese cuisine. If you can’t find Fish Roe in the display fridge at the fish shop, ask shop staff about it. They might have some in the back room. It is a shame to waste such a nutritious and delicious part of fish.
500g Fish Roe *Today I used Flathead Roe
*Note: Soft and creamy type of Roe are popularly used
1 to 2 tablespoons Sake (Rice Wine) *optional, read ‘Method 3’
1 cup Water
1 small piece Ginger *grated
3 tablespoons Sugar
4 tablespoons Soy Sauce
2 tablespoons Mirin
- Clean Fish Roe and remove large veins, but it might be difficult because Fish Roe are soft and slippery. Sprinkle of Salt might help. You need to rinse off the Salt. Another method is pouring Boiling Water and slightly cook the outside, so that it would be easier to remove the large veins.
- *Note: Do not remove membrane.
- *Note: If you find the Fish Roe smell fishy, sprinkle with Sake (Rice wine) as Sake can reduce the fishy smell.
- Cut Fish Roe into chunky bite-side pieces if large. Today I didn’t cut.
- Place all the Sauce ingredients in a large saucepan or pot, and bring to the boil over medium heat. Add Fish Roe to the sauce, cover with a piece of baking paper directly touching the Fish Roe, and cook for 10 to 15 minutes.