Ikura (Salmon Caviar)
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4.4
42 reviews
Good
Ikura (Salmon Caviar)
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How to easily separate and cure salmon roe in a dashi brine to make ikura (Japanese salmon caviar).
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Ingredients
- 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
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Instructions
- 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.
- Watch the video for instructions on separating the pearls of caviar from the skein.
- 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.
Equipments used:
Nutrition Information
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Calories
144kcal
(7%)
Carbohydrates
4g
(1%)
Protein
20g
(40%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
312mg
(104%)
Sodium
1789mg
(75%)
Potassium
250mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
252IU
(5%)
Vitamin C
13mg
(14%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 312mg | 104% |
| Sodium | 1789mg | 75% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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