Hi everyone,
It's the season for Madai shirako and I'm a huge fan of shirako, so I went ahead to buy 1 kg (approx 2lbs) of shirako to cook and experiment with.
Storage:
Does anyone know how many days they can be kept chilled and remain in good condition?
Cooking methods:
I found an old link on Serious Eats for Cod Milt (https://www.seriouseats.com/steamed-fried-cod-milt-kiku-shirako-tachi-recipes), and am using that as a reference.
I generally prefer eating my shirako with ponzu but since I bought quite a bit, I'm open to experiment a little. I have zero experience cooking shirako in any way so I'd appreciate if anyone has advice and/or a recipe to recommend.
I cook only with an induction stove or an air fryer so this is a limitation to consider.
Thanks in advance!
by melrockswooo