APPETIZERAWORLD COOKING RECIPE 
JAPANESE. MARINATED HERRING EGG("Kazunoko")
Schedule time
3 days
Origin
Japan dish
Recommended time to eat
Every meal
Recommended for
All people
Accompanied drinks
Rice wine, Beer, White wine, Whisky.
Composition (Per 100g or 3.5 oz)
Energy 89 Kcal, Water 77 %, Protein 15 %, Fat 2 %, Carbohydrates 1.9 %, Fiber 0.082, Ash 2.6 %, Calcium 38.9 mg, Phosphorus 104 mg, Iron 1.38 mg, Sodium 720 mg, Potassium 279 mg, Retinal 7.7mg, Carotene 6.8 micron g, Retinal Potency 29.4 IU, Thiamin 0.09 mg, Riboflavin 0.14 mg, Niacin 1.69 mg, Ascorbic acid 0.14 mg.
*Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
This is a New Year's special dish in Japan.
Ingredients (5 portions)
300g or 10 oz. salted herring egg
50g or 3 tbsp. liquid soy sauce
Soy sauce direction
30g or 2 tbsp. rice wine or white wine
200g or 7 oz. seafood stock (See Menu 2, Sauce)
5g or 1/6 oz. smoked dried bonito flakes (Photograph can be seen in the Sauce menu, Seafood stock)
585g in total (585g in yield)
Directions
1. Put the salted herring egg puts in a bowl, and add 10 times as much water as the weight of the solted herring egg.
2. Let is stand in the refrigerator for about 24-48 hours.
3. Taste it to see how it is seasoned with salt. If it is still too salty, adjust the amount of water and leave in again.
4. Drain the herring egg.
5. Strip a thin skin off the herring egg.
6. Marinate it with soy sauce, Rice wine(or white wine) and Seafood stock.
7. Leave it in the refrigerator for 12 hours.
8. Dish it on a plate with smoked-bonito flakes.
Photos
Top left:Solted herring egg Top right:Smoked bonito flakes Bottom:Soy sauce(liquid) see Soy sauce direction
10 Feb. 1999