Hello all! I took a hand at marinating ikura for the first time, and started with the Serious Eats recipe:
- 1 tablespoon (15 ml) usukuchi (light) soy sauce
- 1 tablespoon (15 ml) mirin or sake
- 1/4 cup (60 ml) homemade or instant dashi
- Marinate for at least 15, but no longer than 30 mins (I checked at 15)
I didn't have light soy sauce, only Kikkoman Less Sodium Soy Sauce, and did a split of the 1T of mirin with 2 tsp mirin, 1 tsp sake.
short, it tasted way way too salty (I went and got ikura nigiri at a local sushi restaurant as a control group lol). If I want a much more delicate flavor, should I try a different soy? Or maybe eliminate entirely? I've got to get more ikura to do trial and error, but was wondering if anyone has tried it without soy, or with a different salt, like say, fish sauce or anything different? Thanks!
by Lopo007
1 Comment
From https://mi-journey.jp/foodie/31395/#qa translated by ChatGPT:
You can remove the saltiness using a method called “yobi-shio” (pre-salting or salt-calling). Discard about half of the seasoning liquid, then add a little mirin and a diluted saltwater solution that’s mild enough to drink. Let it sit overnight. The salt in the salmon roe will move into the seasoning liquid, reducing the saltiness. (This method takes advantage of osmotic pressure, where salt moves from an area of high concentration to one of low concentration.)