Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, delicious kazunoko (herring roe) for osechi. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Delicious Kazunoko (Herring Roe) for Osechi is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Delicious Kazunoko (Herring Roe) for Osechi is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 10 15-cm pieces Kazunoko (salted herring roe)
- Take 600 ml A…Water
- Get 6 tbsp A…Usukuchi soy sauce
- Take 3 tbsp each of A…Mirin, sake
- Get 1 tsp A…Sugar
- Take 1 generous handful, Bonito flakes
- Get 1 A…Kombu, thinly sliced from a sheet of (5 x 40 cm)
Instructions to make Delicious Kazunoko (Herring Roe) for Osechi:
- 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.
- Bring the A ingredients to a boil.
- Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.
- After it cools, remove the bonito flakes.
- Blot the kazunoko dry, then marinate them in the sauce. They taste best after 1/2 a day of marinating.
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