Kazunoko, herring roe marinated in dashi soy seasoning, is one of the popular Japanese New Year feast.  This prized delicacy symbolizes prosperous family and wish for many children and grandchildren.

Kazunoko (Herring Roe)

INGREDIENTS

• 5 pieces salted herring roes (5 pieces = 140-200 g)

Salt Water

• 6 cups water (6 cups = 1440 ml) (2 cups at a time)
• 3 tsp salt (kosher or sea salt; use half if using table salt) (1 tsp at a time) (See Note for type of salt)

Marinade

• 2 Tbsp sake
• 1 Tbsp mirin
• 1 cup dashi (1 cup = 240 ml)
• 2 Tbsp soy sauce (Preferably light-colored “usukuchi” soy sauce)
• 1 Tbsp katsuobushi (dried bonito flakes) (1 Tbsp = 1.5 g)

Toppings

• Katsuobushi (dried bonito flakes)

INSTRUCTIONS

1. Prepare all the ingredients on 12/29 or 12/30 (See Notes).

Desalinate

1. Combine 2 cups water and 1 tsp. salt in a measuring cup and mix well until salt is completely dissolved.
2. Place the salted herring roes in a dish with rim (1 pound cake pan is perfect). Then pour 2 cups of salt water and let it soak for 2 hours.
3. Discard the salt water and make another batch of 2 cups salt water. Soak the roe again for another 2 hours. Repeat one more time. Once you finish soaking 3 rounds of salt water (6 hours total), taste a bit of salted herring roe to see how salty it is. It should be slightly salty but taste good as is. If it’s still too salty, continue one more round of desalinating.

Make Marinade

1. Meanwhile, heat up 2 Tbsp. sake and 1 Tbsp. mirin in a small saucepan and let the alcohol evaporate (until the smell of alcohol is gone).
2. Then add 1 cup (240 ml) dashi and 2 Tbsp. soy sauce and bring to boil.
3. Once boiling, add 1 Tbsp. (1.5 g) katsuobushi. Turn off the heat and let stand for 1 minute.
4. Strain the marinade and discard the katsuobushi. Set aside to cool.

Remove Membrane

1. Remove the salted herring roe from salt water. Using your thumb and pointing finger, rub and press to collect membrane to the center of the roe. Once membranes are collected around the center and you have enough to pinch and pull, detach the membrane from the roe. Make sure to remove all the membranes on both sides.
2. Wash the kazunoko thoroughly and pat dry with paper towel.

Marinate

1. Transfer the herring roes into a container and soak in the marinade for overnight (up to 2 days).
   

Serve

1. Tear into bite size pieces and put inside osechi box or serving plate/bowl. You can sprinkle some katsuobushi (dried bonito flakes) on top before serving.
   
2. Store it in airtight container and keep in the refrigerator for up to 3-4 days.

RECIPE NOTES

Kosher salt: If you use table salt, use 1 1/2 tsp at a time instead of 1 tsp.

https://www.justonecookbook.com/kazunoko/