How To Prepare Salmon Roe for Sushi - Ikura Caviar
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- Опубліковано 11 чер 2024
- Ever wondered how the vivid orange ikura used in sushi is made? In this step-by-step recipe, you'll learn the preparation secrets behind transforming fresh sujiko or salmon roe into delicate salmon caviar. Learn how to separate the eggs from the skein, and make the brine used to cure salmon eggs in Japan. I also show you how to make a delicious ikura don or salmon egg rice bowl that's my favorite way to eat this Japanese delicacy.
✚ RECIPES✚
How to Make Ikura ▶ norecipes.com/how-to-make-ikura/
Dashi Shoyu (Soy Sauce) ▶ • Make ANYTHING Taste Be...
✚ INGREDIENTS ✚
3/4 cup sake
1 tablespoon dashi soy sauce norecipes.com/japanese-dashi-...
1 1/2 teaspoons salt
2 teaspoons sugar
350 grams salmon roe skein
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INDEX:
0:00 Intro
0:35 Ingredients
1:13 Make Ikura Brine
2:15 Separate Roe from Skein
3:37 Clean Ikura
4:41 Brine Ikura
5:38 How to Eat Ikura
5:58 Taste Test
#salmonroe #salmonegg #japanesefood - Навчання та стиль
My God. Looks amazing. Must say the food looks spectacular as does your hypnotic backside sway from 6:13 to 6:16. Nicely done.
Thanks! Hope you have a chance to try it! The ikura, I mean!😅
Drooling 🤤🩷
Woooow never had it before thanks 🙏
You're welcome!
I love ikura, I've never seen it sold fresh like that.
In Japan it's pretty widely available in autumn, but when I lived in the US I only saw it uncured in areas where salmon spawn.
Having some for dinner dinner tonight, wife will love it :)
Awesome! 👍🏼
Because I showed up partway through, Imma run this again from the beginning, because algo. Hugs, man! =)
Hi there Maple cook I didn't see you until I was done with my message but hey brother how's it going in the great white North anyways I'm doing fine how you doing how's the family? Talk to you later brother if your friends in southern Nevada Nicholas
@@nickmorales8146 Heyo, Nick! Thanks for still thinking of me. Stuff has been hectic around here, so I'm off of YT for now. I'll eventually start making vids again, but I gotta get some stuff sorted first.
Fist bump.
Cool 😎 I thought it was me I hadn't seen any of your videos I was like MI-Connection must be messed up but I look forward to any new videos that you might have coming out just let me know brother when they're coming out so I can watch you take care of my brother your friend in southern Nevada Nicholas
I was surprised to see you. Thanks for dropping by!
@@NoRecipes Yeah, being back at school has my body clock in disarray. lol
Where is the dashi soy? I dont see it in the description marc
norecipes.com/japanese-dashi-soy-sauce/
Sorry I missed adding the link. It's there now.
Hello Marc how are you and your family doing? I'm fine I really like this Sam and roll idea with the rice it really looks delicious only thing is I don't know where to buy salmon raw but I'll check around some of the Asian stores that sell fish damn it's nice talking to you I love you videos I watch them all the time sometimes I comment on them anyways your friend in southern Nevada Nicholas
Hi Nicholas, we're doing great, thank you for asking! How is your family doing? it might be tough to find salmon roe in Nevada. Since it can't be frozen before being cured, I've only seen it sold in areas where salmon spawn in the US.
Awsome, if you freeze the row before will it be okay to try this recipe? Or will it not work out?
Sorry for the late response. Freezing the roe before you cure it is not a good idea. Most of your roe will end up popping when you try to separate it from the skein. If you want to freeze it I recommend separating and curing it first. After a day of curing you can drain off the brine and freeze it.
Tengo el caviar congelado , sigo el proceso obtendre el mismo resultado ??
Freezing the roe before you cure it is not a good idea. Most of your roe will end up popping when you try to separate it from the skein. If you want to freeze it, Marc recommends separating and curing it first. After a day of curing you can drain off the brine and freeze it.
Thanks!
I recently went to a sushi restaurant and they did not have Ikura, an absolute favorite of mine. We could buy it at Foodland on my home island of Oahu. I would not know how to find it where I live now.
The uncured skeins can't be frozen and they only last for a few days, so unless you live in an area where salmon spawn it might be a little challenging to find.
I have a question is it safe to eat roe completely raw as in 100% non-cured?
The brine in this cure does not contain enough salt to kill parasites. It's my understanding that parasites don't get into into the eggs (they live in the membranes between them) so as long as you do a good job cleaning the roe after you remove all the membranes you should be okay. That being said, if you're concerned about it, you can rinse the roe in 160°F water for a few seconds after cleaning it which should kill any parasites.
Many Japanese recipes require sake. What can be used to substitute this ingredient ?
There isn't really a substitute. Not a GOOD one, anyway.
😭
You can read about sake here: norecipes.com/what-is-sake/ Marc has one suggestion for substituting it, but there are many more reasons to use it. Hope that helps!
For ikura, you could probably use just mirin if you don’t have sake
@@Josh-bf6ht Mirin also has 14% alcohol in it.