Project Description

Sauteed trout with Shirako sauce


Put trout in the marinete with and saute it.
The flavour of soy sauce goes surprisingly well with the creaminess of soft cod-roe, which creates a well-balanced dish.
Marinating is a simple process because it helps flavouring uniformly than using salt and pepper. Just let the ingredients soak in the marinade.
This recipe uses soft cod-roe, but you can also use soft roe of some other fish.
If you use soft roe with a strong smell, you need to get rid of it by adding a fair amount of Japanese Sake.


Toshiya Kadowaki

Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.


‘YAMASA Brewed Soy Sauce’

Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.

Ingredients for making Sauteed trout with Shirako sauce


Ball-shaped sushi with soy-sauce marinated trout

Trout 400g
Wheat flour As needed
Pure sesame oil (or olive oil, if not available) As needed


Broth marinade

YAMASA Brewed Soy Sauce 180cc
Japanese Sake 90cc
Mirin (if available) 180cc
Substitute for mirin Japanese sake Japanese sake and sugar (combined): 50cc
Sugar 1/10th of Japanese sake

Shirako sauce

Soft cod roe (Shirako) 60g
Milk 40cc
Kombu tea *Tea made of pawdered kelp (or umami seasoning and salt, if not available) As needed
Japanese Sake

How to make Sauteed trout with Shirako sauce

Make Shirako sauce DSC_0700-min_resize Boil the soft cod roe[60g] and strain it.
Put the strained soft cod roe[60g], milk[40cc] and Kombu tea in the pan, and heat it.
(If you use soft roe with a strong smell, add Japanese Sake to neutralize the smell.)

If soft cod roe is not available, use bechamel sauce as subsitute.

Slice the trout Marinate the trout in the broth marinade DSC_0662-min_resize


Remove the skin and bones from the trout, and leave only the fellet.

Cut the trout into 100g pieces and marinate it in the marinade(* 1) for 5 minutes.

DSC_0670-min_resize *1 How to make the marinade
Japanese Sake[90cc], ‘YAMASA Soy Sauce'[180cc], and mirin (or a substitute for mirin, if not available)[180cc] (do not cook)
Saute the trout Coat the marinated trout with wheat flour. Add pure sesame oil (or olive oil, if not available) in a pan, and saute both sides of it for 1-2 minutes.
Done ITE_3270-min_resize Place the Shirako souce on the plate,then serve the sauted trout on it.