Osechi Made Simple with Mentsuyu Kazunoko

Osechi Made Simple with Mentsuyu Kazunoko

Foolproof "home made osechi" made simple with mentsuyu.


Kazunoko (salted herring roe)
400 g
* Mentsuyu (2x concentrate)
150 ml
* Water
300 ml
Bonito flakes
2 packs
Red chili peppers (optional)
to taste
To remove excess salt
1000 ml
1/2 teaspoon


1. Soak the kazunoko for 6 to 8 hours in the water and salt to remove the excess salt.
2. Combine the *-marked ingredients to make the marinade. Add a little water to compensate for the amount that boils out.
3. Remove the thin membrane around the kazunoko. (This should be done gently so as to not break apart the kazunoko.)
4. Carefully rinse the kazunoko, drain, then wipe off excess water.
5. Carefully transfer the kazunoko to the marinade from Step 2. Sprinkle the bonito flakes on top, then add red chili peppers to taste.
6. Cover with a lid, store in the refrigerator for 1 to 2 days, then it's ready!

Story Behind this Recipe

This is the kazunoko that my mother made for me every year for our new year's osechi meal.