By Executive Sushi Chef Masato Shimizu
Ingredients for the ikura:
- 4 oz ikura (salmon roe)
- Yuzu zest
Ingredients for dashi jiru:
- 6 ½ oz katsuo dashi (bonito broth)
- 0.3 oz mirin
- 0.3 oz soy sauce
To prepare ikura:
In a medium bowl, wash roe in salted ice water to separate the eggs then strain. In a large bowl, wash the roe in fresh cold water and strain. Repeat three times, straining well each time.
To make dashi jiru:
In a medium pot, bring to boil katsuo dashi, mirin and soy sauce. Chill in an ice water bath.
To marinate the ikura:
In a medium bowl, combine the washed roe with 1 ounce of dashi jiru. “Wash” the roe with dashi jiru then strain. In a large bowl, combine roe with half (about 3 ounces) of dashi jiru. In a refrigerator, marinate for three hours, then strain. In a storable container, combine roe with the rest of dashi jiru and marinate overnight.
Place 1 ounce of roe with a little sauce in a small glass bowl. Sprinkle with yuzu zest.
Address: 15 East 15th St., nr. Union Square