Osechi Simple Matsumae Pickles

• 1 Surume-ika (dried squid)
• 1 Carrot
• 1/2 sheet Hidaka kombu
• 1 Herring roe (if you have it)
• 50 ml Soy sauce
• 50 ml Mirin
• 150 ml Sake
• 1 Red chili pepper

1. Wipe the dried squid and kombu lightly with a cloth and julienne.
2. Julienne the carrots.
3. Add the seasonings marked to a pan and boil until the alcohol has evaporated.
4. Once the mixture from Step 3 has cooled, add the dried squid, kombu and carrots.
5. Leave to pickle for at least 1 night for the flavors to meld.
6. How to Store Store in an airtight container for up to 1 week in the refrigerator.
7. Always use dry and clean chopsticks when handling to prevent contamination.

carrot, hidaka kombu, herring roe, soy sauce, mirin, sake, red chili pepper

Taken from cookpad.com/us/recipes/153123-osechi-simple-matsumae-pickles (may not work)