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KAZUNOKO 
10 gram (13 oz.) kazunoko
3 tbsp. katsuo-bushi (shaved bonito)
Rinsed water of rice
3 tbsp. mirin
1/2 c. soy sauce
Sake (rice wine)

Soak kazunoko in rice rinsed water overnight. Remove carefully the thin skin of kazunoko not to crumble the shape of kazunoko. Tear apart in bite size. Spread on a flat colander and sprinkle some sake.

Boil together mirin, soy sauce and 1 1/2 tablespoons shaved bonito and sieve through a net. When the sauce is cool; soak the kazunoko. To serve, take the kazunoko out of the sauce and put in a dish, sprinkle with shaved bonito on top.

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