Jul 14 2026
Restaurants›Uchi Philadelphia›Ikura ‡ Recipe

Ikura ‡ Recipe

Inspired by Uchi Philadelphia
Time1h
Serves4

salmon roe

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Ingredients

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Salmon Roe (Ikura)

Brine / Marinade

Finishing (optional)

Method

Salmon Roe Preparation

  1. 1

    Separate roe from skein

    If your roe is still in the skein (membrane), gently separate the eggs by sliding a small sharp knife along the membrane or using your fingers under cold running water. Work over a bowl so the eggs fall free; take care to keep individual eggs intact.

  2. 2

    Rinse eggs

    Place the loose eggs into a fine-mesh sieve and rinse gently under cold running water for 30–60 seconds to remove blood and connective tissue. Move the eggs gently with your fingers while rinsing to avoid crushing them.

  3. 3

    Soak to remove excess film

    Transfer the rinsed eggs to a bowl and cover with cold water (about 500 ml). Swirl gently and let sit 5 minutes, then drain using the sieve. Repeat once if the water is noticeably cloudy. This helps clarify the eggs and removes remaining impurities.

Brining / Marinating

  1. 4

    Make marinade

    In a small bowl combine soy sauce (60 ml), mirin (30 ml), sake (15 ml), granulated sugar (5 g) and kosher salt (2 g). Stir until sugar and salt dissolve completely. Taste for balance — it should be savory with a hint of sweetness; adjust slightly if needed.

  2. 5

    Marinate ikura

    Place the drained roe in a shallow non-reactive container (glass or ceramic). Pour the cooled marinade over the eggs so they are mostly covered (use a little less or more marinade to just coat the eggs). Gently stir once with a spoon to distribute. Cover and refrigerate.

  3. 6

    Timing

    Marinate for 1–3 hours for a delicate flavor and firmer texture, or up to 12 hours for deeper soy flavor. Do not marinate longer than 24 hours; prolonged marination will over-salt and break down the eggs.

Finishing and Serving

  1. 7

    Drain and taste

    After marinating, gently drain the ikura through a fine sieve and reserve a small amount of marinade if you want to lightly glaze. Taste one or two eggs and adjust by rinsing briefly with cold water if too salty.

  2. 8

    Serve

    Serve ikura chilled. Common presentations: spoon over steamed rice (donburi), top sushi nigiri, use as a garnish for chilled tofu, blinis, or canapés. Sprinkle with chopped chives or mitsuba and add toasted nori strips or shiso leaves as desired.

  3. 9

    Storage

    Place marinated ikura in an airtight container and refrigerate. Best consumed within 48 hours for optimal texture and flavor; use within 72 hours at most. Do not freeze, as freezing will burst the eggs and ruin texture.

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