Delicious Kazunoko (Herring Roe) for Osechi

Name: Delicious Kazunoko (Herring Roe) for Osechi
Yield: 1 serving
Cuisine: American
Ingredients: 10 15-cm pieces Kazunoko (salted herring roe); 600 ml A...Water; 6 tbsp A...Usukuchi soy sauce; 3 tbsp each of A...Mirin, sake; 1 tsp A...Sugar; 1 generous handful, Bonito flakes; 1 A...Kombu, thinly sliced from a sheet of (5 x 40 cm)

cookpad.japan @cookpad_jp

I always make a ton of my favorite kazunoko every year.

Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1

I always make a ton of my favorite kazunoko every year.

cookpad.japan @cookpad_jp

I always make a ton of my favorite kazunoko every year.

Saved

Ingredients

1 serving

1015-cm pieces Kazunoko (salted herring roe)
600 mlA...Water
6 tbspA...Usukuchi soy sauce
3 tbspeach of A...Mirin, sake
1 tspA...Sugar
1generous handful, Bonito flakes
1A...Kombu, thinly sliced from a sheet of (5 x 40 cm)

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Steps

1

Soak the kazunoko in plenty of water to remove the excess salt. Change the water 3 times over the course of 1/2 a day. After removing the excess salt, remove the white membranes.
2

Bring the A ingredients to a boil.
3

Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.
4

After it cools, remove the bonito flakes.
5

Blot the kazunoko dry, then marinate them in the sauce. They taste best after 1/2 a day of marinating.