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We hope you got benefit from reading it, now let’s go back to kyoto-style kazunoko with bonito for new year's recipe. You can cook kyoto-style kazunoko with bonito for new year's using 8 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Kyoto-style Kazunoko with Bonito for New Year's:
- Get 10 Kazunoko (salted herring roe)
- Use 1 Bonito flakes (for garnishing)
- Provide Marinade
- Take 180 ml Dashi stock (blend of kombu and bonito)
- Take 180 ml Sake
- Use 1 tbsp Usukuchi soy sauce
- Prepare 1 tbsp Mirin
- Use 1 pinch Salt
Instructions to make Kyoto-style Kazunoko with Bonito for New Year's:
- Soak the kazunoko for 2 hours in a bowl of water with a small amount of salt, replace with water, then soak for 2 more hours to remove excess salt.
- When the salt has been reduced to a subtle amount, carefully remove the white membrane on the surface of the kazunoko with the pad of your thumb. The kazunoko on the left shows what it should look like after it is removed.
- Put the sake into a pot, then heat to evaporate the alcohol. Add the rest of the marinade ingredients, bring to a boil, then cool to the touch.
- Add the kazunoko from Step 2 to the marinade, then allow to soak for 1/2 a day, then it's done. If you wrap them tightly with plastic wrap to press them down into the marinade, you don't need so much of it.
- Sprinkle on some bonito flakes or powdered gold leaf to dress it up.
- I updated a variety of the photos for various recipes. See.
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