Ikura (Salmon Caviar)
How to easily separate and cure salmon roe in a dashi brine to make ikura (Japanese salmon caviar).
Servings 6 servings
- 1 ½ cups dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 2 large skeins fresh salmon roe
Make the brine by adding the dashi, soy sauce, sake, sugar and salt to a bowl and stirring until the salt and sugar are completely dissolved.
1 ½ cups dashi stock, 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon granulated sugar, 1 tablespoon salt
Watch the video for instructions on separating the pearls of caviar from the skein.
2 large skeins fresh salmon roe
Rinse the caviar with cold water and then put it in a container with enough brine to cover it.
The ikura will be ready to eat in 1 day.
Calories: 144kcal | Carbohydrates: 4g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 312mg | Sodium: 1789mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg