Did you know that salmon and trout roe is extremely delicious?
In this video we make Ikura or japanese style salmon caviar from the roe of a freshly caught salmon. This is a super delicious way to eat those nutritious salmon eggs. So let's learn how to make it.

Even if you have been a nay sayer for raw fish like sashimi or sushi, you MUST try Ikura. Especially if you are a salmon or trout fisherman who just caught a beautiful salmon or trout full of roe. 

It is a very popular way to enjoy fish roe in Japan and Korea. A bowl of freshly cooked rice with Ikura is a simply delicious a meal. 

Genuinely, Dashi, Katsuobushi or sushi rice seasoning requires Ikura Don. I was camping and my camping pantry doesn’t have a lot of space to carry all the authentic ingredients. SO I used only soy sauce and ginger to do the job. It works really good, equally delicious like the Ikura Don I had in Hokkaido 2010. 

Are you ready to become a Japanese chef for tonight?

Ingredients:
1. Plenty of warm water(40~42C) to rinse the row
2. 2 Tables of salt
3. 1 thumb size of fresh ginger, sliced
4. 1/2 cup of soy sauce
5. 1/2 cup of water
6. 1 Table spoon of brown sugar

Making the marinade:
1. 1 thumb size of ginger, sliced
2. 1/2 cup of water
3. 1/2 cup of sot sauce
4. 1 table spoon of brown sugar
5. Boil the marinade and cool it down

Preparing the roe:
1. Soak in warm salt water(40~42C) for 5 minutes, 2 table spoons of salt in 1L water
2. Rinse the roe in warm water
3. Seperate the egg sags from the eggs
4. Rinse the eggs in warm water until all the white shells come out
5. Drain the water 
6. Pour marinade over the row
7. Store in fridge over night

For garnish:
Finley chopped pickled daikon radish(DanMooJi),  
Sliced Onion soaked in horseradish sauce,
fried egg, sesame oil,
roasted seaweed flakes.

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