Desalinate Kazunoko by soaking in salt water (3 cups of water and 1/2 tsp salt) overnight in the fridge (8-12 hours). Remove membrane (white skin like thing).

Put Dashi, soy sauce and Sake in a pot and let boil, then cool. Set aside.

Marinate prepared Kazunoko in seasoned Dash overnight in the fridge.

Tear Kazunoko to bite size pieces and serve with Katsuobushi on top.