Osechi Made Simple with Mentsuyu Kazunoko
cookpad.japan @cookpad_jp
This is the kazunoko that my mother made for me every year for our new year's osechi meal.
If you soak the kazunoko for too long, it will become bitter and the eggs will become pale; do not soak for longer than 10 hours.
If using 3x concentrate mentsuyu, use 100 ml. Recipe by LeoRyu
Open in Cookpad AppCooking Instructions
- 1
Soak the kazunoko for 6 to 8 hours in the water and salt to remove the excess salt.
- 2
Combine the ＊-marked ingredients to make the marinade. Add a little water to compensate for the amount that boils out.
- 3
Remove the thin membrane around the kazunoko. (This should be done gently so as to not break apart the kazunoko.)
- 4
Carefully rinse the kazunoko, drain, then wipe off excess water.
- 5
Carefully transfer the kazunoko to the marinade from Step 2. Sprinkle the bonito flakes on top, then add red chili peppers to taste.
- 6
Cover with a lid, store in the refrigerator for 1 to 2 days, then it's ready!
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