Homemade Ikura (Marinated Salmon Roe)
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
1 d
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Servings
6 servings
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Cuisine
Japanese
Homemade Ikura (Marinated Salmon Roe)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 sack salmon roe (sujiko)
- 1000 ml water
- 1 tsp salt to wash
- ½ tsp salt to enhance color
Marinade
- 60 ml sake
- 45 ml dashi stock
- 30 ml mirin
- 30 ml light soy sauce
- 3 g dried kelp (kombu)
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Instructions
- Open 1 sack salmon roe by hand (do not use a knife) and place it in a large heatproof bowl. Gently massage to help loosen the roe, and remove what you can from the membrane. (Don't worry about removing all of them at this point.)
- Pour 1000 ml water into a pot and add 1 tsp salt. Mix and heat until it reaches 70 °C (158 °F).
- Pour the hot water over the salmon roe and separate the roe from the membrane using chopsticks, removing the membrane as you go.
- Once you've removed all of the membrane and separated all of the roe, pour the contents of the bowl through a sieve to drain. Fill the bowl with cold water and gently wash the roe to remove any leftover debris. Drain and repeat until clean.
- Drain once more and set the sieve of roe over an empty bowl. Sprinkle with ½ tsp salt and shake to evenly distribute it through the roe. Cover with plastic wrap and store in the refrigerator for 1 hour.
- While you wait, make the marinade. Add 60 ml sake and 30 ml mirin to a saucepan and boil for 30 seconds to release the alcohol.
- Pour the sake and mirin mixture into a container and add 45 ml dashi stock, 30 ml light soy sauce and 3 g dried kelp (kombu). Cool completely before adding the roe.
- Transfer the roe to the marinade, make sure they are all submerged. Cover with a lid and marinate for 24 hours in the refrigerator.
- Enjoy with sushi or donburi!
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