Miso pickled in the small number
It takes time to prepare, including desalting and pickling, but the result
is kazunoko with a rich flavor.
Soak the herring roe in water overnight to remove the salt
Once the salt has been removed, the skin on the surface will be soft, so use a bamboo skewer to lift up the thin skin and gently remove it with your fingers. (This will prevent a bitter taste and streaks when you eat it.)
Soak the herring roe in the soy sauce and mirin mixture for a few minutes. (The osmotic pressure of the soy sauce will cause the remaining water to come out of the herring roe, allowing the flavor to penetrate more easily.)
[3] Wipe off the moisture from the herring roe with a towel, etc., and place gauze on a tray with Saikyo miso on it, then arrange the herring roe on top
Place gauze and Nishikiyo miso on top of it, and sandwich the herring roe between the miso
Leave it for about a day and it will be ready (you will see that the color has darkened)
-
- Herring roe
- 4
-
- Mirin
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Saikyo miso
- Appropriate amount
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