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1
These are the ingredients.
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Slice the white part of the leek in half lenghtwise and remove the core.
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Chop up the rest.
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This is the tarako.
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5
You can freeze it, you know.
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I used a frozen one.
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Here it is unwrapped.
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Take the tarako out of the freezer, remove the plastic wrap, and just about when the surface starts to defrost, peel off the membrane.
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It should come off cleanly with none of the eggs stuck to it, leaving no waste.
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Leave the peeled tarako to defrost completely.
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Put the defrosted tarako or mentaiko and all the other ingredients in a bowl.
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Then, add the flavoring ingredients in the order listed, mixing well with each addition.
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So, add the sake after the mentaiko, okay?
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14
It's great with some finely chopped green onions.
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Mix it in at the end.
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Oh, my!
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It's done already!
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Try it on freshly cooked hot rice for starters.
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You can even try it on top of boiled potatoes, add some mayo, and bake it in the oven.
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It's delicious.
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Rub a slice of baguette with garlic and spread this on top and toast it to make a kind of canape.
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This is mentaiko and turnip with chili pepper.
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Chop the turnip roughly without peeling it, sprinkle with a little salt and leave for a while.
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Rinse and then peel...
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...and then mix it up with the mentaiko mix with your hands.
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Transfer to a serving plate, and drizzle on a little sesame oil, too.
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It's soooo good.
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You can salt and prep the turnips in advance, have the mentaiko mixture ready to go separately, and refrigerate them both in advance.
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Toss them together just before serving, okay?
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30
If you mix them together in advance they will become watery.
