Japanese Seasoned Herring Roe (Kazunoko)
Kazunoko, a traditional Japanese New Year's delicacy, features seasoned herring roe prepared in a flavorful dashi broth.
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Instructions
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Soak kazunoko in cold water for two days, changing water daily, then refrigerate.
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Remove the membrane from the kazunoko pieces.
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Soak dashi konbu in water for 1 hour.
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Bring the dashi konbu and water to a gentle boil, then add dried bonito dashi and soy sauce, simmering for 10 minutes.
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Cool the broth and discard the dashi konbu.
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Break the kazunoko into bite-sized pieces by hand; do not cut.
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Combine kazunoko with the dashi broth and refrigerate for 1 to 2 nights to absorb flavors.
Nutritional Info (per serving)
Calories:
48 kcal
Carbohydrate:
2 g
Cholesterol:
106 mg
Fiber:
0 g
Protein:
7 g
Saturated Fat:
0 g
Sodium:
212 mg
Sugar:
0 g
Fat:
2 g
Unsaturated Fat:
0 g