By Yoko Kumano
Originally posted on 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.

Shirako is the seminal fluid of fish who shoot their sperm onto roe. It is served in many different ways including as nimono (boiled in dashi), tempura and ponzu seasoned.

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.