Description
Learn to make luxurious salmon caviar (ikura) at home with this authentic Japanese method. Perfectly cured salmon roe with a glossy appearance and delicate briny-sweet flavor, ideal for sushi, canapés, or elegant garnishes.
Ingredients
- 1/2 cup Salt
- 2 cups Water
- 1 tbsp Oil
- 1/2 lb Salmon Fish Eggs
Instructions
- Gently rinse roe sac under cold running water to remove blood and membrane.
- Prepare brine: Dissolve salt in warm water, then add sake and mirin. Cool to room temperature.
- Place roe sac in bowl. Using clean hands, massage sac over strainer to separate eggs from membrane.
- Discard membrane and transfer loose eggs to cheesecloth-lined strainer.
- Rinse eggs gently with cold water to remove any remaining membrane.
- Submerge eggs in prepared brine for 8-10 minutes (no longer).
- Immediately transfer to ice water bath for 5 minutes to stop curing process.
- Drain thoroughly in cheesecloth-lined strainer for 15 minutes.
- Transfer to clean jar and refrigerate. Consume within 3 days.
Notes
- For sushi-grade quality, use only very fresh, odorless roe sacs.
- Adjust salt quantity to taste – traditional Japanese ikura uses 4-5% salinity.
- Add 1/2 tsp kombu powder to brine for umami enhancement.
- For longer storage (up to 1 week), add 1 tbsp vodka to finished caviar.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Preserved Food
- Method: Curing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tbsp (15g)
- Calories: 25
- Sugar: 0g
- Sodium: 240mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: undefined
- Protein: 3g
- Cholesterol: 45mg