Salmon rice bowl
By drying the surface of the eggs in the colander, they will naturally become sticky and resemble ikura more.
Fill a bowl with water and add 2% salt to make salt water (I used 10g per 500cc)
Insert your finger through the slit in the membrane of the salmon roe and turn it over so that the eggs are on the outside. Place a coarse-mesh colander over the bowl and, while applying pressure so as not to crush the eggs, drop them into the salt water below
Soak the salmon roe in salt water for about 20 minutes
While the fish is marinating, boil off the mirin and combine it with dark soy sauce to make the marinade
After soaking the salmon roe in salt water for 20 minutes, drain it in a colander and leave it for 30 minutes without wrapping it in plastic wrap
After 30 minutes, transfer to the marinade and marinate for another 30 minutes
After 30 minutes, drain the salmon roe in a colander again and chill in the refrigerator without covering it with plastic wrap. When it becomes sticky, the salmon roe is ready.
Serve by pouring it generously over freshly cooked rice.
-
- raw muscle
- 2 bellies
-
- water
- 500cc
-
- salt
- 10g
-
- Mirin
- 50cc
-
- Dark soy sauce
- 250cc
-
- cooked rice
- Appropriate amount
