Salmon Egg Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Salmon Egg Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup salmon roe (ikura); 2 tbs light soy sauce; 1 tbs mirin; 1 tbs sake (optional); 0.5 tsp granulated sugar; 0.25 tsp kosher salt; 2 tbs filtered water; 0.5 tsp neutral oil (e.g., grapeseed) or toasted sesame oil; 1 tbs fresh chives or mitsuba, finely sliced (garnish); 1 sheet toasted nori strips (optional, for serving); 2 each quail eggs (optional add-on); 2 cups ice (for ice bath); 2 cups water (for boiling quail eggs)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time45m

Serves2

Ikura. Add Quail Egg for $2

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Ingredients

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Salmon Egg (Ikura) with Quail Egg Option

1 cup salmon roe (ikura)

2 tbs light soy sauce

1 tbs Mirin

1 tbs sake (optional)

1/2 tsp granulated sugar

1/4 tsp kosher salt

2 tbs filtered water

1/2 tsp neutral oil (e.g., grapeseed) or toasted sesame oil

1 tbs fresh chives or mitsuba, finely sliced (garnish)

1 sheet toasted nori strips (optional, for serving)

2 each quail eggs (optional add-on)

2 cups ice (for ice bath)

2 cups water (for boiling quail eggs)

Method

Salmon Egg (Ikura) with Quail Egg Option

Prepare the marinade

In a small bowl, whisk together light soy sauce (2 tbs), mirin (1 tbs), sake (1 tbs, optional), granulated sugar (1/2 tsp), kosher salt (1/4 tsp) and filtered water (2 tbs) until the sugar and salt dissolve. Taste and adjust: the mixture should be slightly salty-sweet but not overpowering.

Marinate the ikura

Place 1 cup of salmon roe (ikura) in a fine-mesh sieve and gently rinse under very cold water for a few seconds to remove excess loose liquid. Let drain thoroughly, then transfer the roe to a shallow nonreactive bowl. Pour the prepared marinade over the roe, cover with plastic wrap, and refrigerate for 30–60 minutes to allow flavor to penetrate. For a deeper flavor, marinate up to 2–4 hours, stirring gently once or twice. Drain off excess marinade before serving, leaving just enough to coat the eggs lightly.

Finish and season

After draining, stir in 1/2 tsp neutral oil or toasted sesame oil to give the ikura a glossy finish and a slight aroma. Sprinkle finely sliced chives or mitsuba (1 tbsp) over the roe and gently fold to combine. If using toasted nori strips, cut 1 sheet into thin strips now for plating.

Optional: Soft-boiled quail eggs

If adding quail eggs (+$2 option), bring 2 cups water to a gentle boil in a small saucepan. Carefully lower 2 quail eggs into the boiling water and cook for 2 minutes for a jammy (soft) yolk or 3 minutes for a slightly firmer yolk. Meanwhile, prepare an ice bath with 2 cups ice and cold water. When time is up, immediately transfer eggs to the ice bath to stop cooking for 2–3 minutes. Peel the quail eggs gently by cracking shells all around and removing the shell under running water if needed. Halve or keep whole according to preference and pat dry.

Assemble and serve

Spoon the marinated ikura into small serving bowls or onto sushi/rice as desired (serves 2 as an appetizer). If using, place peeled quail eggs on top or alongside the ikura. Garnish with additional chives or mitsuba and a few nori strips. Serve immediately chilled. Refrigerate leftovers in an airtight container for up to 2 days; do not freeze.