Delicious Broth-Cooked Herring Roe for New Year's

Delicious Broth-Cooked Herring Roe for New Year's

Adding extra bonito flakes (oi-gatsuo) boosts the umami flavor, and makes the marinade extra tasty. Toning down the soy sauce flavor gives this dish an elegant, light touch.

Ingredients: An easy-to-make proportion

Kazunoko (salted herring roe)
5 (200 g)
* Dashi stock
300 ml
* Mirin
2 tablespoons
* Sake
2 tablespoons
* Usukuchi soy sauce
2 tablespoons
Bonito flakes
1/3 packet (1.5 g)


1. Put 1 liter of water and 2/3 teaspoon salt in a bowl to make a weak saline water. Soak the kazunoko, refresh the saline water every 2 hours, 2 or 3 times (soaking for a total of 6 to 8 hours).
2. Put all of the *-marked ingredients in a pot, then bring to a boil. Add the bonito flakes, then turn off the heat (this is called oi-gatsuo, or extra bonito). When it cools, strain, and put it in a sealable plastic container.
3. When the kazunoko is sufficiently de-salted, carefully remove the thin, white membranes. Wipe the kazunoko with a paper towel to remove excess water, soak in the marinade, store in refrigerator for a day or more, then it's done.
4. Garnish with sprigs of sansho or a generous sprinkle of bonito flakes.

Story Behind this Recipe

I called my mom and she told me how to make it. She said you can be approximate for the seasonings, so I measured mine for this recipe.