Metric:
4 Kazunoko
( Herring Roe )
120ml Dashi
22gr Soy Sauce
15gr Sake
Katsuobushi
( dried Bonito flakes )
Kazunoko Recipe - Herring Roe ( 数の子 )
Recipes > Japanese Recipes > Japanese Appetizers > Japanese Side Dishes
TRADITIONAL JAPANESE RECIPE: Kazunoko (数の子) is one of the popular dishes in Osechi Ryori (おせち料理), the Japanese New Year food. There are many kinds of dishes for Osechi Ryori, but Kazunoko is one of the big three celebration dishes, along with Kuromame (sweet black beans) and Tazukuri.
Kazunoko is salted herring roe that has been marinated in seasoned Dashi.
Each part of Osechi Ryori has a meaning to it. Kazunoko, a lump of fish roe, symbolizes many children and prosperous family. A piece of the roe is a lot of tiny eggs tightly bounded together. It has distinctive cruncy texture when you chew (along with a popping sound!) and a salty fishy flavor. That may not sound great if you’ve never had it before, but Kazunoko is a rare and expensive delicacy which is perfect for a special occasion like the new year in Japan.
Skill Level:  |
Time: 15 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Desalinate Kazunoko by soaking in salt water ( 3 cups of water and half teadpoon of Salt ) overnight in the fridge (8-12 hours).
02 - Remove membrane (white skin like thing).
03 - Put Dashi, Soy Sauce and Sake in a pot and let boil, then cool. Set aside.
04 - Marinate prepared Kazunoko in seasoned Dash overnight in the fridge.
05 - Tear Kazunoko to bite size pieces and serve with Katsuobushi on top.
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| Written by: Uncut Recipes | Disclaimer |
