How to Make Ikura Without Sake (Cured Salmon Roe)
An ultra easy to recipe to make, this Ikura, or cured salmon roe, is made with just a few ingredients and is ultra decadent and fancy!
Servings 8 servings
Calories 30kcal
Ingredients
- 4 ounces uncured salmon roe
- 1 cup dashi broth
- 1 tablespoon soy sauce
- 2 teaspoon granulated sugar
- 2 teaspoons salt
Instructions
- Combine all the ingredients in a bowl and let sit in the fridge for 12-24 hours.
- Serve on rice, sushi, etc.
Notes
- If your salmon roe came in the skein (egg sac), submerge it in warm water and peel off as much of the membrane as you can. I recommend doing this over a sink. Drain and place in a bowl.
- You can substitute sake for the dashi if you don't mind the alcohol. Sake gives the Ikura a milder flavor. You will need to simmer the brine in a saucepan if you use this method until the alcohol burns off (about 2-3 minutes). Cool it to room temperature before using it as a brine.
- Don't let the salmon roe contact any metal as it can cause it to take on a metallic taste. I recommend using a glass bowl/jar for storage.
Nutrition
Serving: 1tablespoon | Calories: 30kcal | Carbohydrates: 1g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 53mg | Sodium: 817mg | Potassium: 62mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.2mg