Gusoku Stew with Tarako
Gusoku stew (or "gusoku-ni") is a seafood dish often made with unshelled shrimp or other shellfish especially in the Ise area of Japan. This recipe from Maebashi uses tarako, or salted cod roe, instead.
Background: This recipe was contributed by Sachiko Suzuki for the Maebashi Project. She learned from her mother and has been cooking it every year since.
- Konnyaku (about 600 g )
- Tarako, uncooked (salted cod or pollock roe) (5 pieces/bundles)
- Garlic chives or "nira" (1 bunch)
- Sake (50 ml | 3-4 Tbsp)
- Soy sauce (To taste)
- Japanese soup base ('hon-dashi' powder) (1-2 teaspoons | 5-10 g)
Break konnyaku into small pieces using hands. Briefly boil and drain.
Cut the bundles of tarako into 2-3 cm pieces. Add tarako, konnyaku, sake, soy sauce and soup base. Bring to a simmer.
Chop the garlic chives into 5 cm pieces. When the other ingredients have cooked through, add in garlic chives and bring to a quick simmer before removing from heat.
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