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30minutes
Take out the kelp that has been soaked overnight, add mirin and heat it over medium heat to remove the alcohol.
Add sugar and soy sauce and mix. When it comes to a boil, turn off the heat and cool it in the refrigerator.
Cut the kelp into 4 cm wide strips. Cut the carrots into thin strips. Cut squid somen into 4 cm width. Cut the cod roe into pieces that are easy to eat.
Put all the ingredients in a storage container, sprinkle with boiled soy sauce to blend in, and cool in the refrigerator for about half a day to complete.
・ By using squid somen instead of dried squid, you can save the trouble of cutting hard dried squid and get a beautiful finish.
・ Mentaiko may be used instead of cod roe.
・ Put kelp and sake in a frying pan the day before use and soak them overnight.
・ By soaking kelp in sake overnight, the taste and aroma of kelp can be transferred.
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