Kazunoko (marinated herring roe)
Desalted golden herring roe steeped in seasoned dashi, crunchy and cold
Kazunoko, golden sacs of herring roe, is a jewel of the Shōgatsu osechi box all over Japan: its thousands of tiny eggs ask for many children and a family that keeps growing, and its name hints at 'number of children'. Its charm is texture: each bite pops and crunches, with a clean, mild sea taste carried by a dashi and soy marinade. The marinade includes mirin, a sweet rice wine, which is briefly boiled; for no alcohol, use 1 tbsp water plus 1 tsp sugar. Serve cold in small pieces, topped with katsuobushi flakes, with other osechi dishes or rice. The roe is salt-cured and not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: desalt in lightly salted water, not plain water; it draws the salt out evenly without making the roe bitter.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For desalting
- 7 oz salted herring roe (shio kazunoko)about 5 pieces, from a reliable fishmonger
- 4 ¼ cups cold waterfor each change of soaking water
- 1 tsp saltfor each change of soaking water
For the marinade
- 1 cup dashi (kombu and bonito)
- 1 tbsp mirinor 1 tbsp water + 1 tsp sugar for no alcohol
- 2 tbsp light soy sauce (usukuchi)
- 1 tbsp katsuobushi (bonito flakes) (optional)to serve
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Method
0/5 doneStep 1: Put 7 oz salted herring roe (shio kazunoko) in a bowl of 4 ¼ cups cold water mixed with 1 tsp salt, cover and soak in the fridge for 12–24 hours, changing the water (and its salt) 3–4 times. It is ready when a tiny nibble tastes only faintly salty. Common mistake: soaking on the counter or for days; keep it cold, and taste so it does not turn bland and bitter.
5 minStep 2: Peel off the thin white membrane by rubbing each piece gently with your fingertips under the water, and pat dry.
10 minStep 3: Bring 1 cup dashi (kombu and bonito), 1 tbsp mirin and 2 tbsp light soy sauce (usukuchi) to the boil in a small pan for 1 minute, then pour into a container and cool completely in the fridge.
8 minStep 4: Submerge the roe in the cold marinade, cover and refrigerate for at least 8 hours or overnight, until it tastes seasoned right through.
2 minStep 5: Cut into bite-sized pieces, top with 1 tbsp katsuobushi (bonito flakes) and serve cold. Keep it in its marinade in the fridge and eat within 4 days.
3 min
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 9 g
- Carbs
- 2 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kazunoko (marinated herring roe) take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of mirin?
- Rice vinegar with ½ tsp sugar per tbsp.
- What can I use instead of light soy sauce (usukuchi)?
- Tamari, same amount (gluten free).
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