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野村友里 春夏秋冬 おいしい手帖|イクラの醤油漬け

日本ではお正月のおせちやお寿司にも登場するイクラ。サケの卵の卵巣膜をとって、一つ一つバラバラにして醤油やダシでつけて食します。

Recipe for Shimotsuki (November) : Marinated fresh salmon roe (ikura)

Ikura, salmon roe, is considered as a delicacy in Japanese cuisine. Often eaten in the New Year or as in the sushi menu. To prepare inkura you need to break off thin membrane then marinated with soy sauce or dashi. Ikura is a borrowed word from Russian. Ikura means in Russian, fish roe or pebbly bits. Japanese were eating salmon roe but Russians brought to new method to eat salted roe by break the thin membrane; separate the eggs from thin membrane completely. Together with this new method, beautiful pearly shinny red-orange eggs, the name "ikura" was brought to Japan about 100 years ago. Ikura is marinated with soy sauce in Japan. Now a day it is the world well known dish as the Japanese food became popular around the world.

Ikura is often bought in Japan but here Yuri will show you how easily ikura can be Prepared a home from fresh salmon roe.

Marinated fresh salmon roe (ikura)

Raw ikura (salmon roe) 280g
Hot water (50Cº-60Cº) 1 litter
Water 1 litter
Salt 5g
Skin of yuzu (Japanese citrus)

【Marinade mixture】
Soy sauce 50ml
Sake 50ml
Mirin 1 and half tablespoon.

Method

1.Put marinade mixture in a small pan bring to boil. Put it a side to cool.

2. Pour 1 litter of hot water in a bowl. Hottest water that you can stand to put your hands. Gently put the roe in it. Leave it for a while. By leaving it in a hot water the thin membrane of roe becomes easier to break. This process will help to clean, remove and separate the membrane from eggs.

3. Carefully start to clean the roe by hands. By starting break the membrane apart. Handle gently roe to break off all the eggs from the thin membrane. The membrane is light so it will float to the top of water and eggs remain at the bottom of the bowl. Rinse and change the water frequently. Take time and be patient to remove all the membrane from the bowl then drain the water. Now you should left only with ikura, fresh salmon eggs, clear of any of the membrane.

4. In a bowl, pour 1 litter of water and add salt. Mix well to dissolve the salt. This should be about the same salinity as the seawater. In this bowl, add ikura from 3 and mix it gently. Leave them in a bowl for a while and now ikura should all to turn beautiful translucent orangey red colour.

5. Drain all the salty water then add the 1/3 of marinade mixture from 1. Mix it gently.

6.Take a small container with a lid to put 4 and pour the remain of marinade mixture just to cover the ikura. Put it in the fridge for 2 to 3 hours. Taste to adjust it to your taste. Keep it in the fridge for a couple of days before eating.

7. Take a small bowl to put the ikura. Served it with the skin of Yuzu.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com

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