You've never had a baked dish as rich and creamy as this before.
300 grams milt (sperm sacs of male cod)
100 grams yamaimo (mountain yam), grated
80 grams cream
20 grams miso
50 grams shredded cheese
Sprinkle 2 teaspoons of salt onto the milt and give it a quick massage. Once it starts to become slimy, rinse in cold water. Cut any large pieces with kitchen shears.
Put milt into a colander over a bowl. Pour hot water over the milt until the flesh shrinks and firms up.
Transfer milt to a skillet.
Combine warm cream with miso and mix until dissolved. Add in the grated yam and mix to combine.
Pour mixture over the milt and top with shredded cheese.
Bake for 20 minutes at 200 degrees C. Sprinkle parsley on top before serving.
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