Miso soup - soft roe with sake-kasu
The soup of the winter of Hokuriku
- 3 oz soft roe "shirako"
- 1 welsh onion
- 3 or 4 tablespoons sake-kasu
- 1 cups soup stock
- 1 tablespoon miso
- Wash shirako by salty water and take aawy black string. Cut into a bite pieces with be careful not tear.
- Chop long onin into 1/4 inch.
- Pour soup stock into pan and heat. When soup stock comes to boil, brend in dissolved sakekasu.
- When boil again, put shirako.
- Add miso and long onion and turn off heat.