Kazunoko, herring roe, is one of osechi (おせち), traditional Japanese New Year's food. Osechi is a collection of lucky foods such as kazunoko, chikuzenni and kuromame.
Surprisingly, I got salted kazunoko from my coworker last month, despite it not being the New Year season. Preparing kazunoko requires a minimum of 12 hours to properly desalinate and marinate before it’s ready to be savored. Preparing kazunoko is a straightforward process, yet it requires many hours to complete.Today, I'm going to share with you how to prepare kazunoko.
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Ingredients (5 Pieces)
100g (5 Pieces) of Kazunoko (Salted Herring Roe)
Salt Water
500ml of Water
3g (1/2 Teaspoon) of Salt
Seasoning
150 ml of Water
1 Tablespoon of Sake
1 Tablespoon of Mirin
1 Tablespoon of Soy Sauce
1 Pack (2g) of Katusobushi (Dried Bonito Flakes)
1. Desalinate the Kazunoko
Combine water and salt in a container and mix well. Soak the salted herring roe in the salt water in the refrigerator for 3 hours. Discard the salt water and prepare a fresh batch. Soak the herring roe in the new salt water in the refrigerator for another 3 hours. Finally, gently peel off the membrane from each piece of herring roe.
2.Prepare the Seasoning
Put water, sake, mirin, and soy sauce in a saucepan and bring it to a boil. Turn off the heat and add dried bonito flakes. Let the mixture cool completely.
3. Marinate the Kazunoko
Put the desalted herring roe in the seasoning mixture. Marinate it in the refrigerator overnight.
4. Enjoy!
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