Go Back
+ servings

Ikura (Salmon Caviar)

How to easily separate and cure salmon roe in a dashi brine to make ikura (Japanese salmon caviar).
Course Appetizer, Basics
Cuisine Japanese
Keyword caviar, curing, japanese-food, roe
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Low-Carb, Pescatarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 144kcal



  • 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