Description
This traditional cured salmon roe (ikura) recipe is a simple yet luxurious way to enjoy the rich, briny, and umami flavors of salmon eggs. Packed with omega-3 fatty acids, high-quality protein, and essential nutrients, this delicacy is a staple in Japanese cuisine and can be served over rice, sushi, or crackers for an indulgent, health-boosting experience.
Ingredients
Scale
- 1 cup fresh salmon eggs (salmon roe/ikura)
- 1 ½ cups water
- ½ cup soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- 1 tbsp sake (optional, for added depth of flavor)
- ½ tsp sea salt
- 1 small sheet of kombu (optional, for umami boost)
Instructions
- Gently separate the salmon eggs from the membrane using a fine sieve or by soaking in warm (not hot) water. Be careful not to damage the delicate roe.
- Rinse thoroughly under cold water until clean, then drain well.
- Prepare the curing brine by combining water, soy sauce, mirin, sake, and sea salt in a bowl. Stir until the salt is fully dissolved.
- Place the cleaned salmon roe in a glass or ceramic dish and pour the brine over it. If using kombu, place it in the mixture to infuse extra umami.
- Cover and refrigerate for 12-24 hours, allowing the eggs to fully absorb the flavors.
- Drain and serve! Your cured ikura is now ready to be enjoyed over rice, sushi, or as a garnish for seafood dishes.
Notes
- Flavor Adjustments: For a sweeter taste, increase the mirin by 1 tbsp. For a saltier profile, add an extra pinch of sea salt.
- Serving Suggestions: Try serving over a warm bowl of sushi rice, toast, or crackers with a dollop of crème fraîche.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days, or freeze in small portions for up to 3 months.
- Allergy Considerations: Contains soy (from soy sauce) and alcohol (sake and mirin). Use tamari for a gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 12-24 hours
- Category: Appetizer, Seafood
- Method: Curing, No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: ¼ of the total recipe
- Calories: 120
- Sugar: 1g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 80mg