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10minutes
Wrap the kazunoko in kitchen paper to remove excess water.
Put (A) in a bowl and mix to soften.
Loosen the drained kazunoko by hand and mix.
Roll 2 by hand, wrap it in a wrap, and shape it into a stick.
Twist both ends of the wrap, seal it, and you're done.
・ Smoked soy sauce is recommended for pickling Kazunoko.
・ Kazunoko 1: Cheese 2 is the basic ratio.
・ The ratio can be adjusted to your liking.
・ When cooled in the refrigerator, the cheese hardens and has a firm texture.
・ When cutting, cut from the top of the wrap.
・ Recommended for eating with black pepper, olive oil, and wasabi.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 15minutes
ギャル曽根公式チャンネル「ごはんは残さず食べましょう」 Time required : 20minutes
Tenu Kitchen Time required : 10minutes
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