The Nasty Bits: Cod Milt Recipe

1. 1

   Combine the dashi, soy sauce, and mirin. Divide the liquid in two 3 to 4 ounce bowls or ramekins.

2. 2

   Divide the cod milt into two sections. Place each section in the bowls with the dashi mixture. Add the wakame seaweed, garnishing with the green onions if desired.

3. 3

   Preheat a bamboo steamer or steamer insert over medium heat. Cover the bowls with small individual lids or saran wrap. Place the bowls inside the steamer. Steam for five to seven minutes over low heat, until the surface turns completely opaque and the ridges of the milt tighten and become more defined. Serve immediately.

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