Home cured ikura. Curing salmon roe at home is somewhat simple.

The first step is to pull out the roe from the sac. Make a large bowl of cold 3% salt water. Gently pull out the roe from the sac. It’s surprisingly easy. Then rinse off the bloody part of the roe. It may take a few rinses. Be sure to use cold 3% salt water. Some fishmongers in Japan will pull the roe out of the sac for customers. Once home rinse a few more times in cold salted water.

After the sacs are free of blood put the roe in a jar and add a mixture of soy sauce and mirin. Taste the mixture to see that it’s to your liking. We like ours a little bit on the sweet side.

Let the sacs cure overnight and then enjoy! We enjoy the roe over rice, pasta, or simply by the spoonful.

This year the roe is cheaper than in past years. A good excuse to indulge!

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