RECIPE

IKURA

Unlock the secrets of transforming fresh salmon roe into glistening vermillion gems of ikura used in sushi restaurants with this homemade ikura recipe.

INGREDIENTS

– ¾ cup sake – 1 tablespoon dashi soy sauce – 1 ½ teaspoons salt – 2 teaspoons sugar – 350 grams salmon roe (whole skein)

1

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. 

MAKE BRINE

2

Let the brine come down to room temperature.

CHILL THE BRINE

3

Spread out the skein so the eggs are exposed.

SPLIT THE SKEIN

4

Rub the skein of roe onto a mesh grill or cooling rack to separate the eggs from the skein.

SEPARATE EGGS

5

Remove any bits of skein that are still attached to the roe. 

CLEAN ROE

6

Rinse the cleaned roe in several changes  of cold water.

WASH THE ROE

7

Drain the roe in a strainer.

DRAIN ROE

8

Add the cleaned roe to a non-reactive container and add the brine. Cover and refridgerate overnight. 

CURE ROE

6

After a day, drain off the brine. Use the ikura in 3 days or freeze it.

DRAIN ROE