Delicate Cod Milt Served with Tangy Ponzu Sauce

Gently rinse the cod milt under cold running water. Carefully remove any visible veins or membranes using your fingers or a small knife. Place the milt in a bowl and sprinkle with 1 teaspoon of salt, gently massaging it for about 30 seconds to clean thoroughly. Rinse again very well under cold water until no sliminess remains.

Prepare an ice bath by filling a medium bowl with ice and cold water. Set aside.

Bring 1 liter of water to a rolling boil in a small pot. Carefully add the cleaned cod milt to the boiling water. Blanch for about 30-45 seconds, until the exterior turns opaque and slightly firm. Do not overcook.

Immediately remove the milt from the boiling water with a slotted spoon and transfer it directly into the prepared ice bath. Let it chill completely for at least 5 minutes to stop the cooking process and maintain its delicate texture.

While the milt chills, thinly slice the green onions and grate the daikon radish. Lightly squeeze any excess water from the grated daikon.

Once thoroughly chilled, gently pat the cod milt dry with paper towels. Arrange the milt on serving plates. Garnish with the grated daikon, sliced green onions, and a pinch of katsuobushi (if using).

Drizzle generously with ponzu sauce just before serving. Enjoy immediately as a delicate appetizer.