Serves 6
735 min
Homemade Ikura
Recipe GLPRe880b3834e2495
Cure fresh salmon roe into delicate, flavorful ikura using a simple Japanese-style brine. This elegant preparation involves creating a gently flavored sake and soy brine, carefully separating the individual eggs from the skein, and letting them cure overnight to develop their characteristic tender texture and rich taste. Perfect for sushi, sashimi, or as a luxurious garnish.
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Ingredients
¾ cup sake
1 tablespoon dashi soy sauce
1½ teaspoons salt
2 teaspoons sugar
350 grams salmon roe (whole skein)
Directions
Combine sake, sugar, salt, and dashi soy sauce in a pot. Bring to a rolling boil over medium-high heat and allow to boil for about 2 minutes, until the aroma of alcohol has dissipated. This cooking process burns off the raw alcohol while developing the brine's flavor.
Place the pot in a bowl filled with ice water to chill the brine. Change the water as needed, swirling the pot occasionally, until the brine is completely cooled to room temperature or below.
Take the salmon roe skein and carefully split it open lengthwise down the middle using your fingers, being gentle to avoid damaging the delicate eggs inside.
Position a mesh strainer or cooling rack with approximately 1/3-inch holes over a clean bowl. Gently rub the split side of the salmon roe skein against the mesh holes, using your fingers to help separate the individual eggs from the membrane. Continue until most of the eggs have fallen through into the bowl below.
To extract any remaining eggs still clinging to the roe sack, sandwich the skein between two chopsticks and gently roll and press with your fingers to push out the last of the salmon eggs into the bowl.
Inspect the separated roe carefully and remove any bits of membrane or skein that remain attached to the individual eggs.
Rinse the salmon eggs thoroughly in a fine-mesh strainer under several changes of cold running water until the water runs clear. While rinsing, pick out any deflated or damaged eggs and any remaining pieces of skein.
Drain the cleaned salmon eggs well in a non-reactive strainer (plastic or stainless steel), then transfer them to a non-reactive container such as glass. Pour the cooled brine over the eggs, stir gently to distribute the brine evenly, then cover the container. Refrigerate overnight (or up to 24 hours).
After at least 12 hours of curing, drain the ikura in a fine-mesh strainer. The finished ikura may be eaten immediately, stored in the refrigerator for up to three days, or frozen for longer storage.
