Ikura (Salmon Roe)

Method10 steps

1. 1

   Step 1: Choose one cure for the single four-ounce roe batch: soy-cured overnight, or salt-only cured for 30 minutes. Keep the roe cold until preparation. At the sink, briefly submerge the skein in a bowl of lukewarm cleaning water so you can open the surrounding membrane.

   Uses 4 oz uncured salmon roe · Lukewarm water to open and clean the skein, discarded

2. 2

   Step 2: With the skein submerged, peel back as much membrane as you can. Gently loosen the individual roe with your fingers into a separate bowl of cool water. Drain and refresh the cleaning water as needed; it is separate from the measured cup reserved for the selected cure.

   Uses Roe exposed in the opened skein · Cool water to rinse the roe, refreshed and drained as needed

3. 3

   Step 3: Once all the roe has been released, rinse and drain it gently several times with fresh cool water.

   Uses Roe released from the skein · Cool water to rinse the roe, refreshed and drained as needed

4. 4

   Step 4: Transfer the roe to a large strainer and gently rinse several more times, removing all remaining membrane pieces. Cloudiness during this cleaning stage is normal in the author’s method.

   Uses Rinsed uncured roe · Cool water to rinse the roe, refreshed and drained as needed

5. 5

   Step 5: Put the fully membrane-removed, rinsed roe in one clean container and keep it refrigerated while you mix the selected cure. Follow only one of the next two alternative curing steps.

   Uses Cleaned membrane-free uncured roe

6. 6

   Step 6: For the soy-cured route only: dissolve the one tablespoon each of soy sauce (1 tbsp), salt (1 tbsp) and sugar (1 tbsp) in the one cup of curing water. Pour this one mixture over the cleaned roe, cover and refrigerate overnight. Skip the salt-only curing step; do not add its two-tablespoon salt stock.

   Uses 1 cup water for either the soy cure or salt cure · 1 tbsp soy sauce, only for the soy-cured route · 1 tbsp salt, only for the soy-cured route · 1 tbsp sugar, only for the soy-cured route · Single cleaned roe batch, only if choosing soy cure

7. 7

   Step 7: For the salt-only route instead: dissolve the two tablespoons of salt in the one cup of curing water. Pour this mixture over the cleaned roe, cover and refrigerate for 30 minutes. Skip the soy-cure step and omit its soy sauce, sugar and separate one-tablespoon salt stock.

   Refrigerate salt-only roe cure · 30 minUses 1 cup water for either the soy cure or salt cure · 2 tbsp salt, only for the salt-cured route · Single cleaned roe batch, only if choosing salt-only cure

8. 8

   Step 8: When the one selected cure is finished, drain its liquid from the roe. Transfer the drained roe to a clean glass jar and keep refrigerated. The roe is salt-flavored and still uncooked; this is a fresh refrigerated preparation.

   Uses Soy-cured roe only if that route was selected · Salt-only cured roe only if that route was selected

9. 9

   Step 9: If the selected drained roe tastes too salty, put only that batch in fresh cool water for a few minutes, then drain. Repeat only as needed to reach your preferred saltiness and return the roe to refrigeration.

   Uses Actual selected drained cured roe needing salt adjustment · Cool water to rinse the roe, refreshed and drained as needed

10. 10

    Step 10: Use a clean spoon to take the actual chilled roe portion you want; do not double-dip. For the source rice serving, spoon soy-cured roe over cooked rice and add a small dab of wasabi only if desired. Keep the remaining roe in its clean jar in the coldest part of the refrigerator, use within the source 2–3-day window and do not freeze.

    Uses Actual chilled selected-cure roe for serving · Actual salt-adjusted roe for serving, only if adjustment was needed · Cooked rice, as desired for serving the soy-cured roe · Wasabi, a small dab as desired with the rice serving