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. I love Ikura, so I usually make Ikura every fall and freeze small amounts. When you cook Ikura at home, you can adjust seasoning that you like. I think commercial Ikura is sometimes too salty. But in this Ikura recipe, you can enjoy salmon roe’s savoriness itself.
Recipe: Ikura (5-10servings)
• 1 cup sake, boil down
• 2 and 1/2 tablespoons soy sauce
• About 107℉ (42℃) warm water as needed
• 3 ✕ 10㎝ Kombu seaweed (optional)
1, Place salmon roe in warm water and the eggs away from the thin skin carefully by hands, because the eggs are very delicate.
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.