Homemade Salmon Roe (Ikura) with Dashi Shoyu Brine
Japanese · Organized from the video by No Recipes
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Ingredients
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Steps
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- 1
Combine sake, dashi soy sauce, salt, and sugar in a pot to make the brine.
- 2
Bring the mixture to a rolling boil and cook for about 2 minutes until the alcohol smell evaporates.
🔥 boil⏱ 2 minutes
- 3
Cool the brine to room temperature (submerge the pot in a bowl of cold water to speed this up).
- 4
Separate the eggs from the skein by gently rubbing the roe against a wire mesh grill over a bowl, or by squeezing the roe through a pair of disposable chopsticks.
💡 Do not press too hard to avoid popping the eggs.
- 5
Comb through the eggs with your fingers to remove any remaining membrane or stuck eggs.
- 6
Rinse the ikura in cold water several times until the water runs clear, then drain in a non-reactive stainless steel strainer.
💡 Avoid aluminum or silver to prevent a metallic taste.
- 7
Transfer the drained ikura to a glass container and pour the chilled brine over it, stirring to distribute evenly.
- 8
Cover and refrigerate for at least 12 hours to cure.
💡 Do not soak for more than a day or the skin will get tough.
⏱ 12 hours
- 9
Once cured, drain the excess brine. The ikura can be stored in the fridge for up to 3 days or frozen.
Tips
- To speed up cooling, submerge the bottom of the pot in a bowl of cold water.
- When separating eggs from the skein, do not press too hard or you will pop the eggs.
- Use a non-reactive strainer (like stainless steel) to avoid a metallic taste from oxidation.
- Do not let the ikura soak in the brine for more than a day or the skin will get tough.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: No Recipes on YouTube