Masago Recipe

Masago (Seasoned Capelin Roe)

1. 1

   Prepare mixing bowl

   Chill a small mixing bowl in the refrigerator for 5–10 minutes before use if your kitchen is warm. This helps keep the delicate masago firm while you work with it.

2. 2

   Make seasoning

   In the chilled bowl, combine rice vinegar, mirin, light soy sauce, sesame oil, sugar, and a pinch of fine sea salt. Whisk gently until the sugar is dissolved and the mixture is homogeneous. Taste and adjust: it should be lightly sweet, mildly acidic, and savory.

3. 3

   Season the masago

   Add the 1 cup of fresh masago to the bowl. Using a silicone spatula or spoon, fold the roe into the seasoning gently — do not mash or stir vigorously, you want to keep the eggs intact. Fold just until evenly coated, about 8–12 gentle strokes.

4. 4

   Optional creamy variation

   If you want creamy masago (common in rolls or as a topping), fold in 2 teaspoons of Kewpie mayonnaise and 1 teaspoon lemon juice until evenly dispersed. Mix gently to avoid breaking the eggs. For spicy masago, sprinkle in 1 teaspoon shichimi togarashi or a pinch of cayenne and fold to combine.

5. 5

   Add garnish

   Fold in the finely sliced green onion (about 1 tablespoon) last, folding just enough to distribute it evenly among the roe.

6. 6

   Rest and chill

   Cover the bowl tightly with plastic wrap and refrigerate for 20–30 minutes to allow flavors to meld. Do not exceed 24 hours; masago is best used within 48 hours of purchase and within 24 hours after mixing for optimal texture and safety.

7. 7

   Serve

   Use the seasoned masago as a topping for sushi rolls, nigiri, poke bowls, avocado toast, omelets, or as a garnish for seafood dishes. Keep refrigerated and use within one day for best texture (two days maximum).