1/2 lb. kazunoko kobu, soaked in salted water overnight
2 tbsp. ginger root, minced
1/2 tsp. lemon peel
3 tbsp. soy sauce
2 tbsp. mirin
Katsuobushi (shaved bonito)

Cut kazunoko kobu into bite size, drain. Combine ginger, lemon peel, soy sauce, mirin and katsuobushi. Add kazunoko kobu, stir well and keep in the refrigerator for 4 to 5 hours.