ikura no shoyu zuke

So after our run to Minter Creek, Charles' wife made up some "ikura no shoyu zuke"  (roe marinated in soy sauce) with the roe from the salmon.  She sent me home with some.  She told me to wait 48 hours, but I just had to taste some today as it was looking so tempting.  Oh yes!  I've died and gone to heaven.  If you like the "roe thing" you must try this.

1/4 cup soy sauce
1/4 cup sake
1 Tsp aji-mirin (sweet cooking rice wine)

Soak/rinse the skeins in a lightly salted water.  Separate eggs from the skein.  Cover the eggs with the above mixture so they're loosely floating around (first pic) in the liquid and refrigerate for 48 hours.  The liquid will be absorbed and the eggs will take on a deep rich color (second pic).  Make sure there is enough liquid that the eggs don't dry out.  If too much gets absorbed by the eggs, then add more.

-Allen

Oh my!

If that tastes anywhere near as good as it looks, it must be fabulous!

Flying Fish Eggs are better.  Tobiko RULES.

Sorry, Allen............too many Beers.


Ken kickfish

Flying Fish Eggs are better.  Tobiko RULES.

Sorry, Allen............too many Beers.


Ken kickfish

HA HA!! 

Those Ikura look great! All you need is a bowl of rice and you're there!!

Z

Wait you forgot about the Geisha?

Ken kickfish?

Yup ... eggs good, it's all good.  This isn't your typical sushi-bar ikura which is just plain salted.  I rarely see it prepared this way.  If you have a chance, try it out.  It is absolutely to die for.

-Allen

Yup ... eggs good, it's all good.  This isn't your typical sushi-bar ikura which is just plain salted.  I rarely see it prepared this way.  If you have a chance, try it out.  It is absolutely to die for.
-Allen

Yeah it is really different. I tried it once in Hokkaido (North island of Japan)
They had it on a bowl of rice with Salmon sashimi.. heaven!

Z

Wow... that sure looks delicious.  I'd like to try it!!!