Recipe of Homemade How to make【Ikura】Salmon roe for Japanese Sushi

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, how to make【ikura】salmon roe for japanese sushi. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

How to make【Ikura】Salmon roe for Japanese Sushi is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. How to make【Ikura】Salmon roe for Japanese Sushi is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook how to make【ikura】salmon roe for japanese sushi using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make How to make【Ikura】Salmon roe for Japanese Sushi:

1. Take Salmon roe
2. Make ready 【Preperation】
3. Make ready Plenty of Salt
4. Prepare Plenty of Hot water
5. Take 【Marinated Sauce】
6. Prepare 1 part : Sake
7. Get 1 part : Mirin (Sweet sake)
8. Prepare 1 part Soy sauce
9. Make ready 5 cm Kombu seaweed

Instructions to make How to make【Ikura】Salmon roe for Japanese Sushi:

1. 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.
2. 【The process of removing odors】 Put a lot of salt on all over the salmon roe with membrane in a bowl.
3. Fill up boiled water into the bowl (salmon roe with membrane are maximum 4 pieces in a time).
4. Stir the bottom with chopsticks hardly, then the membrane comes off salmon roe and roll up on a chopstick
5. When you remove all of the membranes, rinse and change water several times until to be clearly.
6. ☆The colour changes to be white on this step, it’s going to be back later so don’t worry !!
7. Strain it and cover the top then keep it in fridge for a hour.
8. 【Marinated sauce】Burn off alcohol from Sake and Mirin (1:1 ratio) perfectly by boiling with fire.
9. Stop heating then add soy sauce (Sake1: Mirin1: Soy sauce1) and small piece of kombu seaweed for Umami (^O^)
10. 1 hour later, put the salmon roe and sauce into a clean container then leave it for over night.
11. Next morning strain it then time for serving!! If you want to froze that should be small wrapping.
12. The video for making Ikura is ready on YouTube→【Coozy Life salmon roe】☆

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