【How to Make Soy Sauce Marinated Ikura】Tasty Salmon Roe Recipe by Sushi Chef【銀座の寿司職人が教えるイクラの醤油漬け】
Recipe Information
Soy Sauce Marinated Ikura
Cultural Context
Ikura, or salmon roe, is a cherished delicacy in Japanese cuisine, often enjoyed during special occasions and celebrations. The process of marinating ikura in soy sauce enhances its natural flavors and adds a rich umami profile. This dish is not only a staple in sushi restaurants but has also gained popularity worldwide, with variations emerging in different culinary traditions.
soy sauce
🥗Healthier: low-sodium soy sauce
💰Cheaper: tamari
Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.
mirin
🥗Healthier: rice vinegar + sugar
💰Cheaper: white wine + sugar
Rice vinegar + sugar mimics the sweetness of mirin without the cost.
sake
🥗Healthier: cooking sake
💰Cheaper: dry white wine
Cooking sake is less expensive and still provides flavor.
dashi
🥗Healthier: kombu broth
💰Cheaper: vegetable broth
Kombu broth offers umami without fish, while vegetable broth is budget-friendly.
Prepare warm salted water at 70 degrees Celsius with 60 grams of salt in 2 liters of water.
Gently wash the salmon roe in the warm salted water to remove the ovary membrane.
Rinse the salmon roe multiple times until no membrane bits are left, about seven times.
Drain the salmon roe well after rinsing.
Sprinkle half a teaspoon of salt lightly over the salmon roe and let it cure for 10 minutes.
Prepare nikiti soy sauce by combining 5 parts sake and 1 part soy sauce in a pan, boil for 100 seconds, and cool it down.
Pour 70 milliliters of nikiti soy sauce over the salmon roe and let it marinate for 20 minutes to expel excess water.
Drain the salmon roe and discard the first nikiti soy sauce used for curing.
Add 140 milliliters of nikiti soy sauce and dried kombu seaweed to the salmon roe for marinating.
Seal tightly with cling film and refrigerate for 3 hours.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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