5.0 from 9 votes
Homemade Ikura
Unlock the secrets of transforming fresh salmon roe into glistening vermillion gems of ikura used in sushi restaurants with this homemade ikura recipe.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Total Time
12 hrs 15 mins
Servings: 6 servings
Calories: 131 kcal
Course:
Appetizer
Cuisine:
Japanese
Ingredients
- ¾ cup sake
- 1 tablespoon dashi soy sauce
- 1 ½ teaspoons salt
- 2 teaspoons sugar
- 350 grams salmon roe (whole skein)
Instructions
- Add ¾ cup sake, 2 teaspoons sugar, 1 ½ teaspoons salt, and 1 tablespoon dashi soy sauce to a pot and bring the mixture to a rolling boil. Boil the brine until it no longer smells like alcohol (around 2 minutes).
- Place the pot in a bowl of cold water to chill the brine (you may need to change the water a few times).
- To separate 350 grams salmon roe from the skein, split it open lengthwise down the middle with your fingers.
- Set a mesh grill or cooling rack with ⅓-inch (1-centimeter) holes over a bowl and then rub the split side of the salmon roe skein over the holes to separate the individual eggs. Continue until you've separated most of the eggs.
- To get the last bit of salmon roe out of the roe sack, you can sandwich the skein between two disposable chopsticks and roll it up using your fingers to press out the salmon eggs.
- I recommend picking through the roe and removing any bits of skein still stuck to it.
- Wash the roe in several changes of cold water until the water runs clear, and pick any popped eggs or bits of skein out.
- Drain the salmon eggs well in a non-reactive strainer (plastic or stainless steel), then put them in a non-reactive container (preferably glass). Cover with the chilled brine and stir to combine. Cover and refrigerate overnight.
- After 12 hours (or up to 24 hours), drain the ikura in a non-reactive strainer. Eat or freeze the ikura within three days.
Cup of Yum
Nutrition Information
Calories
131kcal
(7%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
218mg
(73%)
Sodium
750mg
(31%)
Potassium
143mg
(4%)
Fiber
0.02g
(0%)
Sugar
1g
(2%)
Vitamin A
174IU
(3%)
Vitamin C
8mg
(9%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 131
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 218mg | 73% |
| Sodium | 750mg | 31% |
| Potassium | 143mg | 3% |
| Fiber | 0.02g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.