November 10, 2009
I bought a sac of shirako at my local supermarket for 90 yen (85 cents). I never knew that shirako was so cheap since I had never had the balls to prepare it until now.
I decided to try my hand at ponzu-seasoned shirako. Here’s how it went down:
Cut the sac into bite-sized pieces.
Throw the chunks into boiled water for about one minute.
Plate the pieces into a bowl and top with sliced green onions.
Finally garnish with momiji oroshi and top with about two tablespoons of ponzu.
The desired melt-in-your-mouth, silken-tofu-like creaminess was achieved.