Caviar Recipe

Prep roe

Gently transfer the salmon roe to a small bowl using a slotted spoon. Drain any excess liquid but avoid rinsing. Keep chilled until assembly.

Prepare garnishes

Measure out pickled mustard seeds, finely snip chives, toast sesame seeds if not already toasted (dry-toast in a small pan over medium heat 1–2 minutes until fragrant), and thinly slice green onion on a bias. Keep each element separate and ready for plating.

In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Stir to dissolve the sugar and bring to a gentle simmer.

Mix cornstarch with 1 teaspoon water to make a slurry. Once the sauce is simmering, slowly whisk in the slurry. Continue cooking 1–2 minutes until the liquid reduces and thickens to a glossy, syrupy glaze that coats the back of a spoon. Remove from heat and let cool slightly; glaze will thicken as it cools.

Place julienned daikon, carrot, and sliced red radish in a bowl. Toss with rice vinegar, neutral oil, salt, and pepper until evenly coated. Let rest 5–10 minutes to mellow and slightly pickle the vegetables, then drain any excess liquid before plating.

Spoon a small mound (about 1–2 tablespoons) of the drained root slaw onto chilled serving spoons or small plates as a base.

Using a small spoon, gently mound 1–1.5 teaspoons of the roe on top of each slaw base. Keep roe handling minimal and gentle to maintain bead shape.

Drizzle a very small amount (about 1/4 teaspoon) of the sticky soy glaze over each roe mound. The glaze should accent the roe without overwhelming it—use sparingly.

Dot each portion with a few pickled mustard seeds (3–6 depending on size) for acid-pops, sprinkle with snipped chives (about 1/4 teaspoon), 1/8 teaspoon toasted sesame seeds, and a few thin green onion slices for freshness and texture.

Serve immediately chilled. If preparing ahead, keep roe refrigerated and add to slaw and glaze at the last minute to preserve texture.