Delicious Kazunoko (Herring Roe) for Osechi

• 10 15-cm pieces Kazunoko (salted herring roe)
• 600 ml A...Water
• 6 tbsp A...Usukuchi soy sauce
• 3 tbsp each of A...Mirin, sake
• 1 tsp A...Sugar
• 1 generous handful, Bonito flakes
• 1 A...Kombu, thinly sliced from a sheet of (5 x 40 cm)

1. Soak the kazunoko in plenty of water to remove the excess salt.
2. Change the water 3 times over the course of 1/2 a day.
3. After removing the excess salt, remove the white membranes.
4. Bring the A ingredients to a boil.
5. Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.
6. After it cools, remove the bonito flakes.
7. Blot the kazunoko dry, then marinate them in the sauce.
8. They taste best after 1/2 a day of marinating.

kazunoko, water, usukuchi soy sauce, sugar, generous handful, kombu

Taken from cookpad.com/us/recipes/170300-delicious-kazunoko-herring-roe-for-osechi (may not work)