KAZUNOKO is Herring Roe. Usually salted is available. One of the three IWAI-ZAKANA. They are used after remove salt.
- Soak in water 1 day to remove excess salt.
- Peal thin skin. (use tooth pick to remove tiny skin)
- Soak in Japanese DASHI(Recommended is KATSUO & KONBU DASHI), with MIRIN and Soy source.
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.