Soak the dried squid and kombu kelp in water for 30 seconds and drain well. Julienne the carrots, boil in hot water, then pat dry.
Leave the herring roe to soak in water for at least 1/2 day to remove the salt and tear into bite-sized pieces.
Pour the pickle sauce into a bowl and mix with the water (hot or cold), kombu, dried squid, carrot and herring roe.
Transfer everything to an airtight container and store it in the refrigerator. You can eat it after 3 hours, but it tastes best when left for over 2 days.
These pickles also taste fantastic with salmon roe pickled in soy sauce.
If you want to try your hand at making some salmon roe pickled in soy sauce, check out Recipe ID: 619042. It's best if you can make it while the salmon roe is in season then store it in the freezer in a jar for further use.
Story Behind this Recipe
This is just a simple dish that I made with store-bought pickles.
If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe. Salmon roe also makes a delicious addition to this dish.