Taranoko Ae is a traditional dish in the winter of Aomori, enjoyed as a homecooked dish as well as during the New Year’s celebration. Customarily, it has been a special dish reserved for the New Year’s celebration, as cod was a costly ingredient. Along with “Tara no Jappajiru”(Jappajiru with cod), this is one of the main cod dishes in Aomori.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”
- 1 ½ carrots
- 150g of Pacific cod roe
- 1 sheet of koya-tofu (freeze-dried tofu)
- ¼ of a green onion
- 100g of konnyaku noodles
- 50cc of sake
- ½ tablespoon of vegetable oil
A handful of salt or sake for seasoning the cod roe
- Season the cod roe with salt and let it rest for two days. For faster preparation, soak it in sake right before cooking.
- Blanch the konnyaku noodles then cut them into strips about 3cm long.
- Soak the koya-tofu in water to rehydrate. Cut into thin strips, 3cm long.
- Chop the green onion finely.
- Use a slicer to slice the carrots into thin strips, or cut them intro strips manually with a knife.
- Pour the oil in a pot. Place the cod roe under low heat, and pour the sake. Crumble the roe apart. Add the konnyaku noodles and carrot and stir-fry. Add the koya-tofu and stir-fry until all liquid is gone.
Tip: Break up the cod roe well and avoid overcooking the carrots.
- Turn off the heat, mix the green onion to serve.