You may also like
Categories:Viewed: 22 - Published at: 9 years ago
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)
Method
- 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.
- Bring the A ingredients to a boil.
- Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.
- After it cools, remove the bonito flakes.
- Blot the kazunoko dry, then marinate them in the sauce.
- They taste best after 1/2 a day of marinating.
