Mame Kazunoko ｜ Our Regional Cuisines
RECIPE
Ingredients (Mame Kazunoko made with Aobata Soybeans. Quantity for easy cooking.)
- Aobata soybeans 300g
- Water 1000ml
- Salted herring roe 100 - 150g
- Water appropriate quantity
- Bonito stock 1 cup
- Mentsuyu (noodle soup base) appropriate quantity
- Salt appropriate quantity
How to cook
-
1. Put the Aobata soybeans and water into a pot and soak overnight.
-
2. Without changing the water from step 1, Boil for about 20 minutes while removing the scum. Drain in a sieve and let it cool.
-
3. For the salted herring roe, soak it in a bowl with just enough water to cover it to remove the salt, then remove the skin and cut it into bite-sized pieces. Set aside the remaining water.
-
4. Mix the bonito stock with the remaining water from step 3, and season with mentsuyu and salt.
-
5. Combine the beans from step 2, the herring roe from step 4 with the broth from step 4. Allow the flavors to marinate in a refrigerator for short while, then it's ready to serve.
provider : Fukushima Prefecture
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
