For Osechi Matsumae Pickles with Herring Roe

• 1 pack Store-bought matsumae pickles
• 5 cm Carrot
• 100 grams Herring roe
• 100 ml Water
• 100 ml Accompanying pickle sauce
• 1 Cooking sake, mirin, soy sauce

1. Soak the dried squid and kombu kelp in water for 30 seconds and drain well.
2. Julienne the carrots, boil in hot water, then pat dry.
3. Leave the herring roe to soak in water for at least 1/2 day to remove the salt and tear into bite-sized pieces.
4. Pour the pickle sauce into a bowl and mix with the water (hot or cold), kombu, dried squid, carrot and herring roe.
5. Transfer everything to an airtight container and store it in the refrigerator.
6. You can eat it after 3 hours, but it tastes best when left for over 2 days.
7. These pickles also taste fantastic with salmon roe pickled in soy sauce.
8. If you want to try your hand at making some salmon roe pickled in soy sauce, check out.
9. It's best if you can make it while the salmon roe is in season then store it in the freezer in a jar for further use.

pack store, carrot, herring roe, water, pickle sauce, sake

Taken from cookpad.com/us/recipes/143687-for-osechi-matsumae-pickles-with-herring-roe (may not work)