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With spawning season in complete swing, the salmon are packed to the gills with roe. If you’re capable of discovering a skein of salmon roe at your fishmonger (or you manifest to realize a person that’s going salmon fishing), five minutes and a handful of components is all it takes to turn that unpleasant sack of roe into a decadent bowl of ikura (salmon caviar)
INGREDIENTS
1 1/2 cups dashi
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon granulated sugar
1 tablespoon salt
2 large skeins fresh salmon roe
STEPS
1 Make the brine by adding the dashi, soy sauce, sake, sugar, and salt to a bowl and stirring until the salt and sugar are completely dissolved.
2 Watch the video for instructions on separating the pearls of caviar from the skein.
3 Rinse the caviar with cold water and then put it in a container with enough brine to cover it.
4 Save any remaining brine to use as an all-purpose seasoning or for another batch of ikura.
5 The ikura will be ready to eat in 1 day.
INGREDIENTS
1 1/2 cups dashi
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon granulated sugar
1 tablespoon salt
2 large skeins fresh salmon roe
STEPS
1 Make the brine by adding the dashi, soy sauce, sake, sugar, and salt to a bowl and stirring until the salt and sugar are completely dissolved.
2 Watch the video for instructions on separating the pearls of caviar from the skein.
3 Rinse the caviar with cold water and then put it in a container with enough brine to cover it.
4 Save any remaining brine to use as an all-purpose seasoning or for another batch of ikura.
5 The ikura will be ready to eat in 1 day.
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