RECIPE
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.
Rub the skein of roe onto a mesh grill or cooling rack to separate the eggs from the skein.
Add the cleaned roe to a non-reactive container and add the brine. Cover and refridgerate overnight.