【簡単料理】鮭イクラの塩漬けHow to make Food preserved in salt of the salmon roe（ikura)
Recipe Information
Salted Ikura
Cultural Context
Ikura, or salmon roe, is a beloved delicacy in Japan, often enjoyed as a topping for sushi or served as a side dish. Traditionally, it is brined to enhance its flavor and preserve its freshness. The dish reflects the Japanese appreciation for umami and the natural flavors of seafood. Today, ikura is enjoyed worldwide, often featured in sushi restaurants and gourmet dishes.
salmon roe
sea salt
🥗Healthier: kosher salt
💰Cheaper: table salt
Kosher salt is less processed and can enhance flavor.
sake
💰Cheaper: white wine
White wine can provide a similar acidity.
mirin
💰Cheaper: honey diluted with water
Honey can mimic the sweetness of mirin.
kombu
💰Cheaper: dried seaweed
Dried seaweed can provide umami flavor.
Prepare a bowl with warm water and dissolve about 1 tablespoon of salt in it.
Gently loosen the ikura in the warm water until it separates, discarding the skin that remains.
Drain the ikura in a colander to remove excess water and any impurities.
If necessary, repeat washing with warm water and salt to ensure the ikura is clean.
Transfer the cleaned ikura back to a bowl and sprinkle with 1 to 2 teaspoons of the prepared 20g salt, mixing lightly.
Let the ikura sit in the colander for 10 to 15 minutes to allow excess water to drain off.
Adjust the salt to your preferred taste and add Ajinomoto if desired.
After 3 hours, the ikura is ready to eat.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
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