Osechi Simple Matsumae Pickles

Name: Osechi Simple Matsumae Pickles
Yield: 10 servings
Cuisine: American
Ingredients: 1 Surume-ika (dried squid); 1 Carrot; 1/2 sheet Hidaka kombu; 1 Herring roe (if you have it); 50 ml ●Soy sauce; 50 ml ●Mirin; 150 ml ●Sake; 1 ●Red chili pepper

cookpad.japan @cookpad_jp

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.

This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.

This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

cookpad.japan @cookpad_jp

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.

This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.

This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

Saved

Ingredients

10 servings

1Surume-ika (dried squid)
1Carrot
1/2sheet Hidaka kombu
1Herring roe (if you have it)
50 ml●Soy sauce
50 ml●Mirin
150 ml●Sake
1●Red chili pepper

Saved

Steps

1

Wipe the dried squid and kombu lightly with a cloth and julienne.
2

Julienne the carrots.
3

Add the seasonings marked ● to a pan and boil until the alcohol has evaporated.
4

Once the mixture from Step 3 has cooled, add the dried squid, kombu and carrots.
5

Leave to pickle for at least 1 night for the flavors to meld.
6

[How to Store] Store in an airtight container for up to 1 week in the refrigerator. Always use dry and clean chopsticks when handling to prevent contamination.