A Delicious Homemade Delicacy
Ikura (soy sauce-cured) roe over rice.
We at Hook’d Up Bar and Grill absolutely love ikura! Growing up in Hawaii, we frequently enjoyed ikura at Japanese restaurants. We would also buy it from Japanese markets and savor it at home, often paired with Tuna Rice, Pan Sushi, or Sushi Bake.
Personally, I can’t resist the briny pop, pop, pop of ikura, especially when it’s served with a bowl of rice. It’s the ultimate comfort food. However, it never occurred to me to attempt making ikura until I was older.
Contrary to what you may think, making ikura, also known as curing salmon roe, is surprisingly simple. Let me share with you two easy methods to try at home.
Fresh salmon roe in the skein.
Why This Recipe Works
All you need is uncured salmon roe and a few pantry staples like soy sauce, salt, and sugar. That’s it! You won’t require any special equipment for this process.
To begin, gently remove the eggs/roe from the egg sack by hand, taking your time to ensure it’s done properly. Rinse the roe multiple times under running water to clean it thoroughly. Once cleaned, marinate the roe in the liquid cure.
We have two fantastic recipes for the liquid cure:
- Ikura (Soy Sauce-Cured): This is the more popular version in Hawaii. The roe is cured in a mixture of water, soy sauce, salt, and sugar.
- Salt-Cured: A simpler version cured in water and salt.
After marinating, simply drain the roe, and it’s ready to be served!
Spoonful of cured roe.
Ingredients
There are two easy curing methods to choose from. The first is ikura (soy sauce-cured), and the second is salt-cured.
To make Ikura (Soy Sauce-Cured), you’ll need:
- Uncured Salmon Roe
- Water
- Soy Sauce (Kikkoman or Aloha brand preferred; low sodium soy sauce can be used)
- Salt
- Sugar
For Salt-Cured, you’ll need:
- Uncured Salmon Roe
- Water
- Salt
Removing and cleaning the roe from the skein.
Step by Step Directions
- Start by removing the uncured salmon roe from the egg sacs (also known as the skein). There are various methods people use for this, but I find it easiest to place the whole egg sac in a large bowl of lukewarm water. Submerge the sac and peel off as much of the membrane as possible to expose the roe.
- Gently push the roe off the membrane into a separate bowl of cool water. It’s best to do this step while standing at the sink to ensure easy drainage and water refreshing.
- Don’t worry if the roe turns cloudy/opaque at this stage; it’s perfectly normal and will become clear again during the curing process.
- Rinse the salmon roe under cool, running water several times to clean it thoroughly.
- Place the roe in a large strainer and continue rinsing to remove any remaining membrane bits clinging to it.
- Transfer the cleaned roe to a clean bowl or container and set it aside.
Cleaned roe with the cure poured over (salt-cure on top and soy sauce-cure on bottom).
Now, let’s prepare the curing liquid.
For Ikura (Soy Sauce-Cured) style, mix together water, soy sauce, salt, and sugar in a bowl. Pour the mixture over the cleaned salmon roe. Cover the bowl with a lid and refrigerate it overnight to allow marinating.
For Salt-Cured style, mix water and salt in a bowl. Pour the mixture over the cleaned salmon roe. Cover the bowl with a lid and refrigerate it for 30 minutes to marinate.
If you find that the salmon roe has turned too salty after marinating, there’s an easy fix. Simply place the cured roe in a bowl of cool water for a few minutes, then drain. Repeat this process as necessary until the saltiness reaches your desired level.
Top: salt-cured roe. Bottom: ikura (soy sauce-cured roe).
Once you’ve finished marinating and curing the salmon roe, drain the liquid and transfer the roe to a clean glass jar. Your cured salmon roe is now ready to be enjoyed!
Salt-cured roe with scrambled eggs and toast.
How To Serve?
There are countless delicious ways to savor cured salmon roe, depending on the version you make.
Ikura (Soy Sauce-Cured): I love having ikura with a generous bowl of rice. Simply scoop rice into a bowl, top it with a few spoonfuls of ikura, add a dab of wasabi in the middle, and dig in! This delightful dish is known as ikura don. You can also use ikura when making Pan Sushi, Sushi Bake, Tuna Rice bowls, or even sprinkle it over our Avocado Tofu recipe. It’s also perfect for DIY sushi roll nights at home!
Salt-Cured: Salt-cured roe is an excellent choice for breakfast. Spoon it over scrambled eggs and toast, or serve it alongside poached eggs for an extra burst of flavor. It’s also fantastic on a bagel with cream cheese or spread on toasted, buttered bread. Another delicious option is to top roasted cabbage wedges with the roe just before serving. Additionally, you can use it to enhance Japanese-style pasta dishes, which are incredibly popular in Hawaii.
Ikura on rice. Don’t forget the wasabi!
FAQs and Tips
Q: What is ikura?
A: Ikura refers to the cured salmon roe, often prepared in a soy sauce-based marinade.
Q: Can I store the cured salmon roe?
A: Yes! After marinating, drain the liquid and store the cured salmon roe in a clean glass jar. It will keep well in the refrigerator.
Q: How long does the cured salmon roe last?
A: When stored properly in the refrigerator, the cured salmon roe can last for up to one week. However, it’s so delicious that it rarely lasts that long!
Q: Can I adjust the saltiness of the roe after curing?
A: Absolutely! If you find the roe to be too salty, simply soak it in a bowl of cool water for a few minutes, then drain. Repeat this process until the desired saltiness is achieved.
Q: Can I freeze the cured salmon roe?
A: It’s not recommended to freeze the cured salmon roe as it can affect the texture and flavor.
Q: Where can I buy uncured salmon roe?
A: You can find uncured salmon roe at seafood markets, fish markets, or specialty grocery stores. It may also be available online.
We hope you enjoy making and savoring this delightful delicacy!