Delicious Kazunoko (Herring Roe) for Osechi
Delicious Kazunoko (Herring Roe) for Osechi

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, delicious kazunoko (herring roe) for osechi. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Delicious Kazunoko (Herring Roe) for Osechi is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Delicious Kazunoko (Herring Roe) for Osechi is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have delicious kazunoko (herring roe) for osechi using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Delicious Kazunoko (Herring Roe) for Osechi:
  1. Get 10 15-cm pieces Kazunoko (salted herring roe)
  2. Take 600 ml A…Water
  3. Make ready 6 tbsp A…Usukuchi soy sauce
  4. Make ready 3 tbsp each of A…Mirin, sake
  5. Get 1 tsp A…Sugar
  6. Take 1 generous handful, Bonito flakes
  7. Make ready 1 A…Kombu, thinly sliced from a sheet of (5 x 40 cm)
Steps to make Delicious Kazunoko (Herring Roe) for Osechi:
  1. Soak the kazunoko in plenty of water to remove the excess salt. Change the water 3 times over the course of 1/2 a day. After removing the excess salt, remove the white membranes.
  2. Bring the A ingredients to a boil.
  3. Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.
  4. After it cools, remove the bonito flakes.
  5. Blot the kazunoko dry, then marinate them in the sauce. They taste best after 1/2 a day of marinating.

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