For Osechi Matsumae Pickles with Herring Roe

Name: For Osechi Matsumae Pickles with Herring Roe
Cuisine: American
Ingredients: 1 pack Store-bought matsumae pickles; 5 cm Carrot; 100 grams Herring roe; 100 ml Water; 100 ml Accompanying pickle sauce; 1 Cooking sake, mirin, soy sauce

cookpad.japan @cookpad_jp

This is just a simple dish that I made with store-bought pickles.

If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water.
Alternatively, you could add diluted mentsuyu instead.
If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.
Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221

This is just a simple dish that I made with store-bought pickles.

cookpad.japan @cookpad_jp

This is just a simple dish that I made with store-bought pickles.

Saved

Ingredients

1pack Store-bought matsumae pickles
5cm Carrot
100 gramsHerring roe
100 mlWater
100 mlAccompanying pickle sauce
1Cooking sake, mirin, soy sauce

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Steps

1

Soak the dried squid and kombu kelp in water for 30 seconds and drain well. Julienne the carrots, boil in hot water, then pat dry.
2

Leave the herring roe to soak in water for at least 1/2 day to remove the salt and tear into bite-sized pieces.
3

Pour the pickle sauce into a bowl and mix with the water (hot or cold), kombu, dried squid, carrot and herring roe.
4

Transfer everything to an airtight container and store it in the refrigerator. You can eat it after 3 hours, but it tastes best when left for over 2 days.
5

These pickles also taste fantastic with salmon roe pickled in soy sauce.
6

If you want to try your hand at making some salmon roe pickled in soy sauce, check out. It's best if you can make it while the salmon roe is in season then store it in the freezer in a jar for further use.