2 cups Herring Roe
1 Tbsp. Slivered Ginder Root
3 Tbsp. Soy Sauce
2 Tbsp. Mirin (rice wine)
1/2 tsp. Hondashi (fish stock base)
Soak herring roe in cold water for 1/2 hour or longer, if salty. Rinse and peel off any membrane. Cut into one inch pieces and sprinkle with slivered ginger root. Pour sauce over herring roe and soak in sauce for 3 – 4 hours or over night.
Garnish with Katsuo flakes (shaved dried bonito). Available at all Uwajimaya stores.