Directions

To Prep

1. Soak fresh kazunoko in cold water for 2 days, changing water once daily. Store in the refrigerator.

To Cook

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