Make sure you get off all the membrane bits clinging to the roe. Then pour the salmon roe in a large strainer and rinse several more times to get it extra clean. With the salmon roe all remove and in the bowl, rinse and drain under gentle and cool running water several times to clean. Note: The roe might turn from clear to cloudy/opaque at this point which is ok (they'll turn back clear when we cure them in Step 6 and 7). Tip: Do this step while standing at the sink, so that you can drain and refresh the water in both bowls as needed (because it may get messy). Use your fingers to gently push the roe off and into a separate bowl of cool water. With the whole skein submerged in the water, peel open and off the membrane as much as you can. I like to place the whole egg sac in a big bowl with lukewarm water. There are many ways to do this and it seems like everyone has a preferred method. Remove the uncured salmon roe from the egg sacs (also called the skein). Removing and cleaning the roe from the skein. Can use low sodium soy sauce if preferred. Soy Sauce - We usually use Kikkoman or Aloha brand.To make Ikura (Soy Sauce-Cured), you'll need: Then drain, and the ikura is ready to serve! Spoonful of cured roe. Salt-Cured - A more simple version cured in water and salt.Cured in water, soy sauce, salt, and sugar. Ikura (Soy Sauce-Cured) - The more popular version in Hawaii.Then marinate the roe in the liquid cure. The eggs/roe are removed from the egg sack by hand (this part takes patience, it can be therapeutic when you're not in a rush) and cleaned several times under running water. And a few pantry staples like soy sauce, salt, and sugar. Why This Recipe WorksĪll you need is uncured salmon roe. Making ikura (aka curing salmon roe) sounds daunting, but it is actually super easy. Super comfort food.īut the idea of making ikura never occurred to me until I was older. I'm crazy for the briny pop, pop, pop of ikura. We also purchased ikura from Japanese markets and ate it home (usually with Tuna Rice, Pan Sushi, and Sushi Bake). We love ikura! Growing up in Hawaii, we encountered ikura often at Japanese restaurants. Or just make a simple cured roe with water and salt. Make it Japanese-style (also called ikura!) by curing the roe in a soy sauce mixture. Wait for a half day before eating.Two easy methods for curing salmon roe at home. Seal the lid on the container and place it in the refrigerator. Place the ikura in a air-tight food storage container.
Combine soy sauce and sake in a small saucepan and bring the mixture to a boil. Once they are broken apart, rinse them through a colander with cold water.ģ.
The eggs are delicate so be careful when separating them from the membrane sack.Ģ. Place sujiko in warm water and break the eggs away from the sac. This sac must be removed, and the eggs marinated to resemble the ikura that is served in your sushi.ġ. It comes in a membrane sac that holds together all the eggs. Last week, my fish monger had some beautiful sacs of salmon roe in his display.
Salmon roe is prevalent in Russia-so much so that they have salmon roe flavored Lay's! Hit me up. The Russian word for "caviar" is "ikra" hence, "ikura" in Japanese. He told me that "ikura" イクラ comes from the Russian language. I asked the master at Sushi Danran about this curiosity. I was curious as to why it was often written in katakana-the alphabet designated to loanwords. Go to any sushi restaurant in Japan and notice that "ikura" or salmon roe, is either written in katakana or hiragana.
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