HOMERecipe:Salmon Roe Rice Bowl

Salmon rice bowl

Use a sieve to remove the eggs from the thin membrane. You'll be surprised how hard you can use to remove the salmon roe without crushing it, so give it a try.
Drying the surface of the eggs in the sieve will naturally make them sticky and more like salmon roe.

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 120 minutes

This includes the soaking time for salmon roe

modified recipe0posts

How to make it

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 mixture again in a colander and chill it in the refrigerator without covering it with plastic wrap. Once it becomes sticky, the salmon roe is ready.
Serve generously over freshly cooked rice.