How to make【Ikura】Salmon roe for Japanese Sushi.
You can cook How to make【Ikura】Salmon roe for Japanese Sushi using 9 ingredients and 12 steps. Here is how you achieve it.
Ingredients of How to make【Ikura】Salmon roe for Japanese Sushi
- You need of Salmon roe.
- Prepare of 【Preperation】.
- Prepare of Plenty of Salt.
- Prepare of Plenty of Hot water.
- You need of 【Marinated Sauce】.
- Prepare of : Sake.
- Prepare of : Mirin (Sweet sake).
- Prepare of Soy sauce.
- It's of Kombu seaweed.
How to make【Ikura】Salmon roe for Japanese Sushi instructions
- You need to check that the salmon roe is fresh or frozen when you buy! Must take the frozen step for killing the parasites found in salmon..
- 【The process of removing odors】 Put a lot of salt on all over the salmon roe with membrane in a bowl..
- Fill up boiled water into the bowl (salmon roe with membrane are maximum 4 pieces in a time)..
- Stir the bottom with chopsticks hardly, then the membrane comes off salmon roe and roll up on a chopstick.
- When you remove all of the membranes, rinse and change water several times until to be clearly..
- ☆The colour changes to be white on this step, it’s going to be back later so don’t worry !!.
- Strain it and cover the top then keep it in fridge for a hour..
- 【Marinated sauce】Burn off alcohol from Sake and Mirin (1:1 ratio) perfectly by boiling with fire..
- Stop heating then add soy sauce (Sake1: Mirin1: Soy sauce1) and small piece of kombu seaweed for Umami (^O^).
- 1 hour later, put the salmon roe and sauce into a clean container then leave it for over night..
- Next morning strain it then time for serving!! If you want to froze that should be small wrapping..
- The video for making Ikura is ready on YouTube→【Coozy Life salmon roe】☆.
