Osechi Made Simple with Mentsuyu Kazunoko

1. 1

   Soak the kazunoko for 6 to 8 hours in the water and salt to remove the excess salt.

2. 2

   Combine the *-marked ingredients to make the marinade.

3. 3

   Add a little water to compensate for the amount that boils out.

4. 4

   Remove the thin membrane around the kazunoko.

5. 5

   (This should be done gently so as to not break apart the kazunoko.)

6. 6

   Carefully rinse the kazunoko, drain, then wipe off excess water.

7. 7

   Carefully transfer the kazunoko to the marinade from Step 2.

8. 8

   Sprinkle the bonito flakes on top, then add red chili peppers to taste.

9. 9

   Cover with a lid, store in the refrigerator for 1 to 2 days, then it's ready!

* Per serving · 4 servings · Values may vary.

No additional tips available.