Asparagus with Mozzarella Cheese
Asparagus and Shrimp Cutlets
Spring Asparagus with Umami Hollandaise Sauce
Cook
60 min+
Instructions
Step 1
Dissolve 2 tsp of salt (not included in the ingredient list) in 3 quarts of water and soak the kazunoko (herring roe). After 4-6 hours, replace the saltwater with the same ratio of fresh saltwater and let it sit overnight.
Step 2
In a pot, simmer [A]. Measure 1 cup of the dashi into a separate pot, add [B] ingredients, and bring it to a boil. Let it cool completely.
Step 3
Place the kazunoko from step 1 and the cooled dashi mixture from step 2 into a storage container. Let it marinate overnight.
