Delicious Kazunoko (Herring Roe) for Osechi

1. 1

   Soak the kazunoko in plenty of water to remove the excess salt.

2. 2

   Change the water 3 times over the course of 1/2 a day.

3. 3

   After removing the excess salt, remove the white membranes.

4. 4

   Bring the A ingredients to a boil.

5. 5

   Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.

6. 6

   After it cools, remove the bonito flakes.

7. 7

   Blot the kazunoko dry, then marinate them in the sauce.

8. 8

   They taste best after 1/2 a day of marinating.

* Per serving · 4 servings · Values may vary.

No additional tips available.