Kazunoko (New Year’s Dish) (Fish Roe in Shoyu)
SERVINGS 6
1 pkg. 8-ounce dried kazunoko (fish roe)
1/2 cup Hawaiian salt
2 cups water
Soak dried kazunoko in salt water for at least 2 days. This will keep indefinitely in refrigerator. Use as needed.
The night before serving, soak the amount of kazunoko you need in fresh water.
In the morning, drain and soak in shoyu sauce.
Proportion of shoyu sauce:
1/4 cup shoyu
Grated ginger may be added.
1/4 teaspoon gourmet powder
Make more sauce if needed.
