Kazunoko Konbu

Mrs. Horace Sakoda

• 1 pound kazunoko konbu

Sauce:

• 1 tablespoon mirin
• 1 cup dashi (soup stock)
• 1/4 cup shoyu
• Pinch of gourmet powder

Bring mirin to boil; add shoyu, dashi and gourmet powder and bring to boil again. Cool.

Wash and drain konbu. Slice into 1½” strips and leave in sauce for half a day before serving.

Lemon, vinegar, or slivered ginger may be added to taste.

For variation, add 1 can yaki matsutake and its liquid. Tear matsutake into pieces and add to konbu just before serving.