Ikura (Salmon egg)

In Japan, raw salmon eggs are sold at supermarkets during September to November. If these eggs are separated from membrane and marinated, they are called “ikura”, very popular sushi ingredients. Marinated salmon eggs can be frozen to store to eat later of the year. I always prepare “ikura” during September and freeze until the end of the year, the time I cook “osechi”.

Ingredients
Raw salmon eggs　　　　　　　　　2 portions (400g)
Soya-bean sauce　　　　　　　　　30 cc
Sake　　　　　　　　　　　　　　 38cc
Mirin　　　　　　　　　　　　　　 8cc (sugar 4cc + sake 4cc)

How to cook
1. Pour hot water (about 50C) in a bowl and soak raw salmon eggs. Do not use water with too high temperature.
2. Separate eggs into pieces from membranes.
3. Change water many times until water becomes clean. Drain.
4. In a container, mix soya-bean sauce, sake, and mirin. Add salmon eggs and mix. Store in a fridge more than 4 hours.