Delicious Broth-Cooked Herring Roe for New Year's

1. 1

   Put 1 liter of water and 2/3 teaspoon salt in a bowl to make a weak saline water.

2. 2

   Soak the kazunoko, refresh the saline water every 2 hours, 2 or 3 times (soaking for a total of 6 to 8 hours).

3. 3

   Put all of the *-marked ingredients in a pot, then bring to a boil.

4. 4

   Add the bonito flakes, then turn off the heat (this is called oi-gatsuo, or extra bonito).

5. 5

   When it cools, strain, and put it in a sealable plastic container.

6. 6

   When the kazunoko is sufficiently de-salted, carefully remove the thin, white membranes.

7. 7

   Wipe the kazunoko with a paper towel to remove excess water, soak in the marinade, store in refrigerator for a day or more, then it's done.

8. 8

   Garnish with sprigs of sansho or a generous sprinkle of bonito flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.