How to make【Ikura】Salmon roe for Japanese Sushi
How to make【Ikura】Salmon roe for Japanese Sushi. One of the basic gunkan sushi ingredients, ikura, or salmon roe, has quite a lot of fans not only among sushi lovers, but also children who just started. How to turn fresh salmon roe (sujiko - 筋子) into salmon caviar (ikura - イクラ). I go through a few simple techniques for separating the roe from the skein and share my recipe for curing the roe in a dashi-brine.
Ikura is marinated salmon roe with mainly soy sauce. They are served as sushi toppings, Ikuradon (on a bowl of rice), and appetizer. Ikura is one of the season's greatest gifts. You can cook How to make【Ikura】Salmon roe for Japanese Sushi using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of How to make【Ikura】Salmon roe for Japanese Sushi
- Prepare of Salmon roe.
- It's of 【Preperation】.
- You need of Plenty of Salt.
- Prepare of Plenty of Hot water.
- Prepare of 【Marinated Sauce】.
- Prepare 1 part of : Sake.
- Prepare 1 part of : Mirin (Sweet sake).
- Prepare 1 part of Soy sauce.
- Prepare 5 cm of Kombu seaweed.
In the fall, fresh salmon and its roe sell at the supermarket in Japan. I love Ikura, so I usually make Ikura every fall and freeze. Ikura don is a Japanese rice bowl topped with brilliant orange pearls of salmon roe. For this easy recipe, we quickly marinate the A quick marinade in soy sauce and other flavorful ingredients transforms plain salt-cured salmon roe into a version that tastes more like the Japanese kind.
How to make【Ikura】Salmon roe for Japanese Sushi step by step
- You need to check that the salmon roe is fresh or frozen when you buy! Must take the frozen step for killing the parasites found in salmon..
- 【The process of removing odors】 Put a lot of salt on all over the salmon roe with membrane in a bowl..
- Fill up boiled water into the bowl (salmon roe with membrane are maximum 4 pieces in a time)..
- Stir the bottom with chopsticks hardly, then the membrane comes off salmon roe and roll up on a chopstick.
- When you remove all of the membranes, rinse and change water several times until to be clearly..
- ☆The colour changes to be white on this step, it’s going to be back later so don’t worry !!.
- Strain it and cover the top then keep it in fridge for a hour..
- 【Marinated sauce】Burn off alcohol from Sake and Mirin (1:1 ratio) perfectly by boiling with fire..
- Stop heating then add soy sauce (Sake1: Mirin1: Soy sauce1) and small piece of kombu seaweed for Umami (^O^).
- 1 hour later, put the salmon roe and sauce into a clean container then leave it for over night..
- Next morning strain it then time for serving!! If you want to froze that should be small wrapping..
- The video for making Ikura is ready on YouTube→【Coozy Life salmon roe】☆.
Place all the ingredients and kelp in the clean container then marinate the salmon roe for overnight We Japanese normally eat Ikura simply on the rice bowl, or sometimes as Sushi. We use Ikura for sushi as an ingredient or garnish on top of sushi rolls. Although many people may associate caviar as luxurious or fancy food, the red glistening fish roe is considered. Ikura (cured salmon roe) is known for a juicy texture that pops with every bite and a rich flavor that melts in your mouth. This gourmet food item is also one of the most popular sushi toppings.