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15 East’s Ikura Shoyu – Soy Marinated Salmon Roe

By Executive Sushi Chef Masato Shimizu
(Serves 4)

Ingredients for the ikura:

  • 4 oz ikura (salmon roe)
  •  Salt
  •  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.

To serve
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
Phone: (212)647-0015

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