Osechi Made Simple with Mentsuyu Kazunoko

• 400 grams Kazunoko (salted herring roe)
• 150 ml * Mentsuyu (2x concentrate)
• 300 ml * Water
• 2 packs Bonito flakes
• 1 Red chili peppers (optional)
• 1000 ml Water
• 1/2 tsp Salt

1. Soak the kazunoko for 6 to 8 hours in the water and salt to remove the excess salt.
2. Combine the *-marked ingredients to make the marinade.
3. Add a little water to compensate for the amount that boils out.
4. Remove the thin membrane around the kazunoko.
5. (This should be done gently so as to not break apart the kazunoko.)
6. Carefully rinse the kazunoko, drain, then wipe off excess water.
7. Carefully transfer the kazunoko to the marinade from Step 2.
8. Sprinkle the bonito flakes on top, then add red chili peppers to taste.
9. Cover with a lid, store in the refrigerator for 1 to 2 days, then it's ready!

kazunoko, water, red chili peppers, water, salt

Taken from cookpad.com/us/recipes/156784-osechi-made-simple-with-mentsuyu-kazunoko (may not work)