Wednesday, February 8, 2017

Sujiko to Ikura

Ever wonder how cured or marinated salmon roe gets to be the way it is?

I never did until I saw a beautiful orange sack of salmon roe at the Japanese Market. I took a closer look and to my surprise, it was an entire encased sack of it! First time I tried to make this was almost two years ago and since then I wasnt able to find it at the market again. Only recently (within the last 4-5 months) did I find some more. It is an extremely laborious process as the membranes need to be separated cleanly.


- Sujiko
- Light Soy Sauce
- Mirin
- Sake

1. While soaking the salmon roe in about 35°C water - about nearly hot water from the faucet , separate the skin/membrane from the eggs so they disperse. Once the membrane touches the warm water, it will turn white allowing it to be more visually effective to separate

2. Drain in a colander and gently use a knife to cut off and remove the remaining membrane. I ran my hands through this multiple times until the water had cleared and all I had left was the roe. The color of the roe will change slightly and decrease in size. Dont worry, this is normal - once you begin the marinade, osmosis will allow for the roe to plump back up and change colors.

3. Place the roe in a dish, add the mariade, and marinate for at least 5 hours. I would be conscious to use less salty marinade since I do keep it in the marinade over night. Watch as the color changes from a white-ish/pink roe to a clear brilliant roe color that you are used to seeing. 
(Osmosis in the process)

4. Once marinating is complete, enjoy over white rice with avocado, wasabi, shisho leaf and seaweed!
The texture of the freshly made ikura is different than the ones you'll find at the store or restuarants. They pop in your mouth and they're quite fun to eat! If you are unable to finish them, they're good in the refrigerator for about a week but also hold great in the freezer. It does not change the taste or texture. Enjoy!