Japanese Icefish and Fluffy Eggs

Icefish in Lake Ogawara, the largest lake in Aomori prefecture, have two fishing seasons, one in the spring between April and June and another in the fall between September and March. It is the largest source of icefish in the nation.
Japanese Icefish and Fluffy Eggs is a traditional dish found in many dinner tables.
Icefish (shirauo) is commonly mistaken with ice goby (shirouo). Ice gobies can be found in places such as Kanita River in Aomori, with a fishing season similar to that of the icefish. Ice gobies can also be used in this recipe.
*This recipe is based on recipes from “Food Culture Tradition Guidebook”.

Ingredients [2~3 serving(s)]

  • 100 grams of Icefish (shirauo)
  • 3 fresh shiitake mushrooms
  • 1/2 pack of garlic chives
  • 2 eggs, beaten
  • 500cc of dashi stock (dried kelp/bonito)
  • 2 teaspoons of soy sauce
  • 2 teaspoons of rice wine


  1. Make the dashi stock by boiling dried kelp and dried bonito flakes in water.
    Make the dashi stock by boiling dried kelp
  2. Cut the garlic chives into 3~4 cm (1~1.5 inches) pieces.
  3. Thinly slice the shiitake mushrooms.
  4. Rinse the icefish on a strainer with water and drain well.
  5. Pour 500cc of dashi stock in a pot. Season with soy sauce and rice wine. Boil the seasoned dashi and add the shiitake, garlic chives, and icefish. Bring it back to a boil, then pour in the beaten eggs evenly. Place the lid on the pot.
  6. Turn off the stove when the eggs are half-cooked. (Do not overcook the eggs)
    *Do not use too much seasoning as the icefish (shirauo) has a mild flavor. Garlic chives can be replaced with green onion, dropwort, or Japanese parsley.
    This dish goes well on top of rice, or as is with a sprinkle of red pepper accompanied with Japanese sake.


Aomori Local Cuisine

Food Culture Tradition Guidebook

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