Easiest Way Kyoto-style Kazunoko with Bonito for New Year's Best Recipes

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We hope you got insight from reading it, now let's go back to kyoto-style kazunoko with bonito for new year's recipe. You can have kyoto-style kazunoko with bonito for new year's using 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Kyoto-style Kazunoko with Bonito for New Year's:

1. Provide of Kazunoko (salted herring roe).
2. Use of Bonito flakes (for garnishing).
3. Take of Marinade.
4. Take of Dashi stock (blend of kombu and bonito).
5. Take of Sake.
6. Provide of Usukuchi soy sauce.
7. Use of Mirin.
8. You need of Salt.

Instructions to make Kyoto-style Kazunoko with Bonito for New Year's:

1. Soak the kazunoko for 2 hours in a bowl of water with a small amount of salt, replace with water, then soak for 2 more hours to remove excess salt..
2. When the salt has been reduced to a subtle amount, carefully remove the white membrane on the surface of the kazunoko with the pad of your thumb. The kazunoko on the left shows what it should look like after it is removed..
3. Put the sake into a pot, then heat to evaporate the alcohol. Add the rest of the marinade ingredients, bring to a boil, then cool to the touch..
4. Add the kazunoko from Step 2 to the marinade, then allow to soak for 1/2 a day, then it's done. If you wrap them tightly with plastic wrap to press them down into the marinade, you don't need so much of it..
5. Sprinkle on some bonito flakes or powdered gold leaf to dress it up..
6. I updated a variety of the photos for various recipes. See..

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