Ikura (salmon Roe) And Salmon Dashi Chazuke Recipe

Soak kombu

Place 4 cups cold water and the dried kombu (5 g) in a medium saucepan. Let sit 20–30 minutes (or refrigerate up to 2 hours) to hydrate the kombu for a cleaner-flavored dashi.

Heat and remove kombu

Place the saucepan over medium heat. Just before the water reaches a simmer (small bubbles around the edge), remove the kombu to prevent a bitter, slimy taste.

Add salmon and simmer

Add the salted salmon pieces or salmon bones/heads (120 g) to the pot. Bring to a gentle simmer and cook for 8–10 minutes to extract rich salmon flavor. Keep the heat low so the broth stays clear.

Strain salmon solids

Remove the salmon pieces/bones and strain the liquid through a fine mesh sieve or cheesecloth into a clean saucepan or bowl to clarify the broth. Reserve the cooked salmon flesh if desired for topping (pick out any edible meat and flake).

Add bonito flakes

Return the strained liquid to clean heat and add bonito flakes (15 g). Turn off the heat as soon as the flakes sink (about 30 seconds to 1 minute). Let sit 1 minute, then strain again through a fine sieve or cheesecloth to remove the flakes, leaving a clear combined dashi.

Season the dashi

Return the clear dashi to low heat. Stir in light soy sauce (1 tbs), sake (1 tbs), mirin (1 tsp), and salt (1 tsp). Taste and adjust seasoning—aim for a delicate, slightly savory broth that won't overpower the ikura. Keep warm but do not boil.

Prepare rice

If you haven't already, cook 2 cups Japanese short-grain rice according to package or rice cooker instructions (use slightly less water than usual for chazuke so the grains remain slightly firm). Keep rice warm.

Prepare salmon sashimi

Trim the sashimi-grade salmon (120 g) and cut into small 6–8 mm dice or thin slices, depending on preference. Keep chilled until assembly to maintain freshness.

Flake reserved cooked salmon (optional)

If you reserved cooked salmon from the dashi step, gently flake any edible meat and set aside to use as an additional topping.

Prep garnishes

Thinly slice scallions (2 tbs), cut nori into thin strips from 1 sheet, thinly slice shiso leaves (if using), and zest yuzu or lemon for 1 tsp of zest. Measure out ikura (80 g) and toasted sesame seeds (1 tsp). Place wasabi and ponzu nearby for diners to add to taste.

Portion rice

Divide the warm cooked rice into 2 bowls (servings = 2). Lightly compress each bowl of rice so it forms a gentle mound in the center.

Top rice

Arrange diced fresh salmon (about 60 g per bowl) on one side of each rice mound. Spoon flaked cooked salmon (if used) sparingly. Add ikura (about 40 g per bowl) in a small cluster on top or beside the raw salmon. Scatter scallions, shiso, nori strips, and a small pinch of toasted sesame seeds over each bowl. Add a small dab of wasabi at the edge of each bowl and a few slices of pickled ginger if desired.

Ladle hot salmon dashi

Bring the seasoned dashi back to a gentle warmth (do not boil). Just before serving, ladle about 1 to 1 1/2 cups of hot dashi over the rice and toppings in each bowl, pouring gently so the ikura is partially submerged but not violently stirred (this preserves roe texture). Start with 1 cup and add more if you prefer soupy chazuke.

Final touches and serve

Finish with a light sprinkle of yuzu or lemon zest (optional) and a few drops of ponzu or an extra dab of soy if needed. Serve immediately so the ikura remains glossy and the rice retains some bite.