Ingredients:
 
           2 cups Herring Roe
           1 tsb. silvered ginger root
          

Sauce

           3 tsb. soy sauce
           2 tsb mirin (rice wine)
           1/2 tsb hondashi (fish stock base) 

Soak herring roe in cold water for 1/2 hour or longer, if salty. Rinse and peel off any membrane. Cut into one inch pieces and sprinkle with silvered ginger root. Pour sauce over herring roe and soak in sauce 3 to 4 hours or overnight.

Garnish with Katsuo flakes (shaved dried bonito) available at any Japanese grocery store.