Kyoto-style Kazunoko with Bonito for New Year's

1. 1

   Soak the kazunoko for 2 hours in a bowl of water with a small amount of salt, replace with water, then soak for 2 more hours to remove excess salt.

2. 2

   When the salt has been reduced to a subtle amount, carefully remove the white membrane on the surface of the kazunoko with the pad of your thumb.

3. 3

   The kazunoko on the left shows what it should look like after it is removed.

4. 4

   Put the sake into a pot, then heat to evaporate the alcohol.

5. 5

   Add the rest of the marinade ingredients, bring to a boil, then cool to the touch.

6. 6

   Add the kazunoko from Step 2 to the marinade, then allow to soak for 1/2 a day, then it's done.

7. 7

   If you wrap them tightly with plastic wrap to press them down into the marinade, you don't need so much of it.

8. 8

   Sprinkle on some bonito flakes or powdered gold leaf to dress it up.

9. 9

   I updated a variety of the photos for various recipes.

10. 10

    See.

* Per serving · 4 servings · Values may vary.

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