Unlock the secrets of transforming fresh salmon roe into glistening vermillion gems of ikura used in sushi restaurants with this homemade ikura recipe.
– ¾ cup sake – 1 tablespoon dashi soy sauce – 1 ½ teaspoons salt – 2 teaspoons sugar – 350 grams salmon roe (whole skein)
Add the sake, dashi soy sauce, salt, and sugar to a pot and bring the mixture to a boil. Cook until it doesn't smell like alcohol anymore.
Let the brine come down to room temperature.
Spread out the skein so the eggs are exposed.
Rub the skein of roe onto a mesh grill or cooling rack to separate the eggs from the skein.
Remove any bits of skein that are still attached to the roe.
Rinse the cleaned roe in several changes of cold water.
Drain the roe in a strainer.
Add the cleaned roe to a non-reactive container and add the brine. Cover and refridgerate overnight.
After a day, drain off the brine. Use the ikura in 3 days or freeze it.