Herring roe with cucumber in wasabi mayonnaise 数の子とキュウリのわさびマヨネーズあえ

japanese cake

This is another dish I made from the “kazunoko” 数の子 herring roe which did not arrive in time for New Year. This is a dish, again, I just whipped up. This turned out to be pretty good.

These herring roe were the last three we had left (of the batch I prepared) and had been marinated fairly long. Nonetheless, the seasoning was very light and subtle. I simply cut it up in small bite sized pieces. The cucumber is the usual American mini-cucumber, sliced thin, salted with the excess liquid squeezed out. The dressing is a mixture of real wasabi (almost 1 tsp), mayonnaise (1 tbs) and soy sauce (1/2 tsp). When mixing wasabi in mayonnaise, you can add quite a lot because the Mayonnaise dampens the wasabi’s sharpness. I just dressed the cucumber and kazunoko with the wasabi-mayonnaise. I garnished it with tomato (this was a regular hydroponically grown tomato which was rather tasteless).

This was quite a success. The kazunoko and wasabi mayo go very well together–perfect with cold sake.

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