Kazunoko (herring roe) is indispensable to the new year dishes "Osechi".
- 2b salted Kazunoko
- 1/2 cup sake
- 1/4 cup mirin
- 4 cups soup stock
- 2 tablespoons soy sauce
- shavings of dried bonito
- Pour 1 liter water into vessel and put 1 teaspoon salt. Put salted herring roe into salt water andleave for a day to remove excess salt from herring roe. If they are still salty, let the water run and soak herring roe in water for a hour.
- Remove pellicle from herring roe carefully.
- Pour 1/2 cup sake and 1/4 cup mirin into pan and heat. When it comes to boil, turn off the heat. When it gets cold, pour into vessel and pour 4 cups soup stock and 2 tablespoons soy sauce. Soak herring roe into its sauce and leave for a day (2 - 3 days is still better) .
- Tear herring roe to a bite pieces and serve into a bowl. Put shavings of dried bonito on.