Recipes

HOW TO COOK KAZUNOKO for OSECHI

Post:December 5, 2017   Updated:  

KAZUNOKO is Herring Roe. Usually salted is available. One of the three IWAI-ZAKANA. They are used after remove salt.

Kazunoko

  1. Soak in water 1 day to remove excess salt.Kazunoko saotedKazunoko 3Kazunoko 4
  2. Peal thin skin. (use tooth pick to remove tiny skin)Kazunoko 5Kazunoko 7Kazunoko 8
  3. Soak in Japanese DASHI(Recommended is KATSUO & KONBU DASHI), with MIRIN and Soy source.Kazunoko cleanedKazunoko 10

JAPANESE DASHI is too difficult, and there are many kinds of DASHI. I recommend to use a soup stock pack, not powder type. If you want to know DASHI, please read another topic, DASHI.

 

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