Monthly Archives: September 2015

Ikura

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ikura1DON’T THROW salmon egg skeins to the seals, or use them as bait. Make ikura, Japanese-style caviar.

First you need to get the eggs out of the skein. A wire cookie rack works well. Place it over a large mixing bowl, tear open a skein, and run it back and forth over the rack. The eggs fall easily into the bowl. Besides doing the job quickly with minimal wastage, this process is an object lesson in the durability of salmon eggs. 
 

3/4 cup dashi *
1 tbsp soy sauce
1 tbsp aji-mirrin
2 tsp kosher salt
2 small skeins salmon roe

* Use a store-bought dashi packet for convenience, or see my post for a homemade dashi here.

1. Remove salmon eggs from skein (see cookie rack method above). Rinse eggs under tap.

2. Mix curing ingredients together in a bowl and add the eggs. Refrigerate overnight, curing from 12 to 24 hours.

3. Drain. Ikura will keep in a refrigerated glass jar for several days.

I’ve eaten variations of salmon caviar and ikura made from every species of Pacific salmon. They’re all good. Chum salmon eggs are especially beloved in Japan, but pinks have their own merits. The briny goodness of cured salmon eggs popping in your mouth is one of the great culinary delights—and a good reason to go catch a salmon.