Recipes - Japanese

Kazunoko (Herring Roe)
Kazunoko


The golden kazunoko is salted herring roe that has been marinated in seasoned dashi. It is a priced delicacy in Japan that has a unique crunchy texture. The kazunoko is one of the big three celebration dishes during Japanese New Year, along with tazukuri (candied dried anchovies) and kuromame (sweetened black beans).
Cooking Time: < 15mins
Serves:5 to 8
Total time: < 15mins
Course: Side
Cook Method: Boil
Cuisine: Japanese









Ingredients:

Kazunoko (herring roe)
1½ cup water
1 tsp dried dashi powder
1 pc dashi konbu (seasoned dashi seaweed)
1½ tsp soy sauce




Steps:
  1. Soak fresh kazunoko in cold water for 2 days, changing water once daily. Store in the refrigerator.
  2. Gently remove membrane from the kazunoko pieces and store in cool water.
  3. In a small pot, soak dashi konbu in water for about 1 hr. Then, bring to a gentle boil.
  4. Add dried bonito dashi and soy sauce and simmer for about 10 mins.
  5. Allow the cooked broth to cool. Discard dashi konbu.
  6. Gently break apart kazunoko into bite-sized pieces using your hands. Do not cut.
  7. Place the pieces of kazunoko into the dashi broth and marinate in the refrigerator 1 to 2 days before serving.

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Kazunoko (Herring Roe)

Kazunoko (Herring Roe)

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The golden kazunoko is salted herring roe that has been marinated in seasoned dashi. It is a priced delicacy in Japan that has a unique crunchy texture. The kazunoko is one of the big three celebration dishes during Japanese New Year, along with tazukuri (candied dried anchovies) and kuromame (sweetened black beans).

Cooking Time: < 15mins
Serves: 5 to 8
Total time: < 15mins
Course: Side
Cook Method: Boil
Cuisine: Japanese
Ingredients

Kazunoko (herring roe)
1½ cup water
1 tsp dried dashi powder
1 pc dashi konbu (seasoned dashi seaweed)
1½ tsp soy sauce

Instructions
  1. Soak fresh kazunoko in cold water for 2 days, changing water once daily. Store in the refrigerator.
  2. Gently remove membrane from the kazunoko pieces and store in cool water.
  3. In a small pot, soak dashi konbu in water for about 1 hr. Then, bring to a gentle boil.
  4. Add dried bonito dashi and soy sauce and simmer for about 10 mins.
  5. Allow the cooked broth to cool. Discard dashi konbu.
  6. Gently break apart kazunoko into bite-sized pieces using your hands. Do not cut.
  7. Place the pieces of kazunoko into the dashi broth and marinate in the refrigerator 1 to 2 days before serving.

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