■鱈の親子蒸し ■白子の 　仕込み ■鱈の仕込み

Ingredients (4 servings) 200 g cod fillet 300 g soft cod roe 1 Japanese leek 30 g ginger ＜Egg mixture＞ 2 eggs 400 cc stock 1/4 tsp salt 5 cc mirin (sweet sake) 5 cc light soy sauce ＜Sauce＞ 400 cc stock 15 cc mirin 1/2 tsp salt 15 cc light soy sauce kudzu starch dissolved in water (as needed) Procedure ＜Preparation of Soft Cod Roe＞ ＜Preparation of Cod＞ ＜Preparation of Japanese Leek＞ ＜Final Preparation＞ Preparation of Soft Cod Roe 1. Clean the soft cod roe. 2. Puree in a food processor. 3.Transfer to a bowl. 4. Make the egg mixture. 5. First, beat the eggs in a bowl. Combine stock, salt, mirin and light soy sauce and add to eggs. 6.Next, add the pureed soft roe to the egg mixture. 7.Strain through a drum sieve. 8.The resulting mixture should be smooth. Preparation of Cod 9.Cut the cod fillet into 50-g pieces. 10.Coat lightly with flour. 11. Heat oil to 170℃ and deep-fry the pieces until crisp. 12.Drain the oil well.