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Categories:Viewed: 106 - Published at: 3 years ago
Ingredients
- 1 pack Store-bought matsumae pickles
- 5 cm Carrot
- 100 grams Herring roe
- 100 ml Water
- 100 ml Accompanying pickle sauce
- 1 Cooking sake, mirin, soy sauce
Method
- Soak the dried squid and kombu kelp in water for 30 seconds and drain well.
- Julienne the carrots, boil in hot water, then pat dry.
- Leave the herring roe to soak in water for at least 1/2 day to remove the salt and tear into bite-sized pieces.
- Pour the pickle sauce into a bowl and mix with the water (hot or cold), kombu, dried squid, carrot and herring roe.
- Transfer everything to an airtight container and store it in the refrigerator.
- You can eat it after 3 hours, but it tastes best when left for over 2 days.
- These pickles also taste fantastic with salmon roe pickled in soy sauce.
- If you want to try your hand at making some salmon roe pickled in soy sauce, check out.
- It's best if you can make it while the salmon roe is in season then store it in the freezer in a jar for further use.
