RECIPEIKURAUnlock the secrets of transforming fresh salmon roe into glistening vermillion gems of ikura used in sushi restaurants with this homemade ikura recipe.Unlock the secrets

INGREDIENTS– ¾ cup sake – 1 tablespoon dashi soy sauce – 1 ½ teaspoons salt – 2 teaspoons sugar – 350 grams salmon roe (whole skein)FULL RECIPE >>

1Add the sake, dashi soy sauce, salt, and sugar to a pot and bring the mixture to a boil. Cook until it doesn't smell like alcohol anymore. MAKE BRINEFULL RECIPE >>

2Let the brine come down to room temperature.CHILL THE BRINEFULL RECIPE >>

3Spread out the skein so the eggs are exposed.SPLIT THE SKEINFULL RECIPE >>

4Rub the skein of roe onto a mesh grill or cooling rack to separate the eggs from the skein.SEPARATE EGGSFULL RECIPE >>

5Remove any bits of skein that are still attached to the roe. CLEAN ROEFULL RECIPE >>

6Rinse the cleaned roe in several changes  of cold water.WASH THE ROEFULL RECIPE >>

7Drain the roe in a strainer.DRAIN ROEFULL RECIPE >>

8Add the cleaned roe to a non-reactive container and add the brine. Cover and refridgerate overnight. CURE ROEFULL RECIPE >>

6After a day, drain off the brine. Use the ikura in 3 days or freeze it.DRAIN ROEFULL RECIPE >>