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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, delicious kazunoko (herring roe) for osechi. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Delicious Kazunoko (Herring Roe) for Osechi is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Delicious Kazunoko (Herring Roe) for Osechi is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Delicious Kazunoko (Herring Roe) for Osechi:
  1. Make ready 10 15-cm pieces Kazunoko (salted herring roe)
  2. Get 600 ml A…Water
  3. Prepare 6 tbsp A…Usukuchi soy sauce
  4. Get 3 tbsp each of A…Mirin, sake
  5. Take 1 tsp A…Sugar
  6. Make ready 1 generous handful, Bonito flakes
  7. Prepare 1 A…Kombu, thinly sliced from a sheet of (5 x 40 cm)
Instructions 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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