Ikura (Salmon Caviar)

How to easily separate and cure salmon roe in a dashi brine to make ikura (Japanese salmon caviar).


  • 1 1/2 cups dashi
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 tablespoon sugar – granulated
  • 1 tablespoon salt
  • 2 large skeins salmon roe – fresh


  1. Make the brine by adding the dashi, soy sauce, sake, sugar and salt to a bowl and stirring until the salt and sugar are completely dissolved.
  2. Watch the video for instructions on separating the pearls of caviar from the skein.
  3. Rinse the caviar with cold water and then put it in a container with enough brine to cover it.
  4. Save any remaining brine to use as an all-purpose seasoning or for another batch of ikura.
  5. The ikura will be ready to eat in 1 day.

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