This is recommended, especially for shirako noobs, because anything deep fried in batter is bound to be infinitely more approachable. It’s crisp on the outside, creamy on the inside.
It generally comes served with grated daikon, ponzu (a citrus and soy sauce dressing) and spring onion. Keep a sake (or a heated kanzake given the time of year) close by to wash it down as necessary.
Gunkanmaki (battleship sushi) is the variety made up of a pressed rice ball wrapped with nori to make a little “ship,” and then topped with various ingredients. It’s the perfect vehicle for the sticky mess that is shirako.
Winter is hotpot season in Japan, and they come in many different varieties – miso and oyster, kimchi and pork, and shirako.
Shirako can also be prepared grill-top, by cooking it over binchotan charcoal, giving the sac a tightness and the interior a velvety, pudding-like texture.