Ikura is marinated salmon roe with mainly soy sauce. They are served as sushi toppings, Ikuradon (on a bowl of rice), and appetizer. Ikura is one of the season’s greatest gifts. In the fall, fresh salmon and its roe sell at the supermarket in Japan.
When you cook Ikura at home, you can adjust seasoning that you like. Commercial Ikura might be sometimes too salty. But in this Ikura recipe, you can enjoy salmon roe’s savoriness itself.
ikura recipe (5-10servings)
Ingredients
• 1 fresh salmon roe
• 1 cup sake, boil down
• 2 and 1/2 tablespoons soy sauce
• About 107℉ (42℃) warm water as needed
• 3 ✕ 10cm Kombu seaweed (optional)
• 1 cup sake, boil down
• 2 and 1/2 tablespoons soy sauce
• About 107℉ (42℃) warm water as needed
• 3 ✕ 10cm Kombu seaweed (optional)
Directions:
1. Place salmon roe in warm water and the eggs away from the thin skin carefully by hands, because the eggs are very delicate.
2, Rinse them with cold water several times, and remove small skin completely, because skin has a fish-like smell.
3, Drain the water in the fridge for an hour.
4, Boil sake over medium heat until the liquid volume is reduced to almost halve to remove alcohol from it, and cool it. After cool it, combine the boiled down sake, soy sauce, and kombu seaweed (optional) in the storage container, and marinated salmon roe with them. Place it in the fridge for a day.
Note
You can keep Ikura in the fridge for about 5 days. You can also freeze small amount in the jar and it can be kept for a year.
You can keep Ikura in the fridge for about 5 days. You can also freeze small amount in the jar and it can be kept for a year.
