Kazunoko Recipe
Marinaded herring roe, one of the traditional Osechi New Year dishes
Ingredients
- 4-5 Kazunoko (herring roe)
- 1/2 cup Dashi
- 1 1/2 Tbsp soy sauce
- 1 Tbsp Sake
- Katsuobushi (dried bonito flakes)
Instructions
- 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.