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Cheesy Milt and Miso Gratin


You've never had a baked dish as rich and creamy as this before.

Cheesy Milt and Miso Gratin


  • 300 grams milt (sperm sacs of male cod)
  • Salt
  • 100 grams yamaimo (mountain yam), grated
  • 80 grams cream
  • 20 grams miso
  • 50 grams shredded cheese
  • Chopped parsley


  • 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.