Delicious Broth-Cooked Herring Roe for New Year's

• 5 Kazunoko (salted herring roe)
• 300 ml * Dashi stock
• 2 tbsp * Mirin
• 2 tbsp * Sake
• 2 tbsp * Usukuchi soy sauce
• 1/3 packet Bonito flakes

1. Put 1 liter of water and 2/3 teaspoon salt in a bowl to make a weak saline water.
2. Soak the kazunoko, refresh the saline water every 2 hours, 2 or 3 times (soaking for a total of 6 to 8 hours).
3. Put all of the *-marked ingredients in a pot, then bring to a boil.
4. Add the bonito flakes, then turn off the heat (this is called oi-gatsuo, or extra bonito).
5. When it cools, strain, and put it in a sealable plastic container.
6. When the kazunoko is sufficiently de-salted, carefully remove the thin, white membranes.
7. Wipe the kazunoko with a paper towel to remove excess water, soak in the marinade, store in refrigerator for a day or more, then it's done.
8. Garnish with sprigs of sansho or a generous sprinkle of bonito flakes.

kazunoko, mirin, usukuchi soy sauce, flakes

Taken from cookpad.com/us/recipes/167764-delicious-broth-cooked-herring-roe-for-new-years (may not work)