The salmon roe season is only few weeks a year even though you can find Ikura (marinated salmon roe) and it’s just now
Many of Ikura, especialy cheap ones, are frozened and the texture is different from fresh ones.
And if you have Home made one, you don’t want to have the pre-made one anymore since it’s so good!
I’m not a big fun of Ikura (salmon roe) usually, but love this Home-made one!
You don’t have any bad fishy flavor or the odd taste.
2 chunks of salmon roe with the skin, it’s called as Sujiko in Japanese (about 600g this time)
100cc soy sauce
5cm × 5cm piece of dried kelp
- Remove all the salmon roe from the skin in the warm water (about 40℃) gently. If the salmon roe is not fresh, you might break the pieces but usually it’s not happened.
- After you take out all the skin, remove all the small/ thin skin or veins from the salmon roe by rubbing with your finger gently.
You can change the water some times until the water became clear, and keep removing them until all of them are removed.
This process takes some time, but normally the bad fishy flavor comes from these skin or veins so it’s most important process.
When you finish it, drain the water then leave it in the fridge for 15-30mins. The color is a bit cloudy color first but it’s became clear red color after you let sit.
- Place all the ingredients and kelp in the clean container then marinate the salmon roe for overnight to 1 day.
If you marinate too long, it became salty.
So please drain the seasoning when it’s done.(I suggest you to taste 12-24hours. after you marinate)
We Japanese normally eat Ikura simply on the rice bowl, or sometimes as Sushi.
You can use it for pasta topping, salad topping, or as canape with cream cheese with Ikura.