March 3, 2011
Go to any sushi restaurant in Japan and notice that “ikura” or salmon roe, is either written in katakana or hiragana. I was curious as to why it was often written in katakana–the alphabet designated to loanwords. I asked the master at Sushi Danran about this curiosity. He told me that “ikura” イクラ comes from the Russian language. The Russian word for “caviar” is “ikra” hence, “ikura” in Japanese. Salmon roe is prevalent in Russia–so much so that they have salmon roe flavored Lay’s! Hit me up.
Last week, my fish monger had some beautiful sacs of salmon roe in his display. I snatched up 1/4 lb at $13.99/lb.
It comes in a membrane sac that holds together all the eggs. This sac must be removed, and the eggs marinated to resemble the ikura that is served in your sushi.
Ikura Shoyu Marinade
1/4 lb. fresh salmon roe (sujiko)
3 tbsp soy sauce
2 tbsp sake
1. Place sujiko in warm water and break the eggs away from the sac. The eggs are delicate so be careful when separating them from the membrane sack.
2. Once they are broken apart, rinse them through a colander with cold water.
3. Combine soy sauce and sake in a small saucepan and bring the mixture to a boil. Wait until the mixture cools down.
4. Place the ikura in a air-tight food storage container. Pour the liquid mixture over it.
5. Seal the lid on the container and place it in the refrigerator. Wait for a half day before eating.
Приятного аппетита! (Prijatnovo appetita)