How to turn fresh salmon roe (sujiko - 筋子) into salmon caviar (ikura - イクラ). I go through a few simple techniques for separating the roe from the skein and share my recipe for curing the roe in a dashi-brine. This is how all the best sushi restaurants make their ikura taste so good.
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IKURA RECIPE ▶ [ Ссылка ]
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IKURA RECIPE
Makes ~ 2 cup of Ikura
Prep Time 10 minutes
INGREDIENTS
1 1/2 cups Dashi
2 tablespoons Soy sauce
1 tablespoon Sake
1 tablespoon Granulated sugar
1 tablespoon Salt
2 large skeins Fresh salmon roe
INSTRUCTIONS ▶ [ Ссылка ]
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