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1
Use three times the amount of water for every 100 g of herring row with a small teaspoon of salt (not listed), and let soak for 2 hours changing the water 5-6 times.
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2
Lastly, peel the membrane from the roe.
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3
Lightly pat dry both sides of the dried squid with a rag that has been thoroughly rung out.
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4
(Cheap paper towels will leave behind lint, so they're no good).
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5
Cut off the legs, and cut off the hard parts from the trunk (you won't use them).
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6
Cut it up as finely as you possibly can with a pair of scissors as it'll expand later when cooking.
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7
If the squid is too tough, sprinkle with sake or soak completely to soften.
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8
Keep the leftover sake for later as we'll use it later.
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9
Lightly wipe the konbu seaweed with a rag, sprinkle with sake to soften, and julienne.
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10
If the konbu is too soft, it will be difficult to cut, so be careful.
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11
Finely chop the carrots as well.
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12
Add the ingredients to a small saucepan, and bring to a boil.
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13
Wipe the water from the desalted herring roe, and cut into pieces.
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14
Place the squid cut into thin strips, the konbu, the carrots, and herring roe into a bowl along with the cooled Step 7, and mix.
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15
Let sit in the fridge, stirring it around from time to time (if you keep nibbling at it to test the flavor, it'll be gone before you know it).
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16
After it has softened and turned an amber color and the konbu has turned sticky, it's done.
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17
I garnished the dish with julienned yuzu peel for aroma.
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18
It is best to eat it within 5 days to 1 week.
