Chef’s Recipe: Ikura

Preparation

1. Take the ikura out of the package and defrost it in cold water for about 20 minutes.
2. Take the ikura out of the water and let it drain. Then refresh the water and put the ikura back in the water for another 20 minutes. This will make the ikura less salty.
3. Then put the ikura back in the strainer and add 2 tablespoons of soy sauce. Gently stir a few times and let it drip for a couple more minutes.
4. Briefly cook the mirin and sake to let the alcohol evaporate. This way it will lose its bitterness. Put the ikura into a bowl and add the mirin, sake, and 2 tablespoons of soy sauce. Carefully stir without breaking the eggs.
5. Use the ikura as topping for sushi or white rice. Enjoy your dish and stay tuned for other recipes. ♪♪