Ikura no Shoyuzuke (Soy-Marinated Salmon Roe)
Quick answer
- Active time
- 28 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
When fresh salmon roe comes in each autumn, Hokkaido cooks free the eggs one by one and leave them in sake and soy sauce that has been boiled and cooled.
Read more
The eggs take on the seasoning but their skins stay tight, so each one pops with a salty burst.
Ingredients
Instructions
- 1
Keep 250g raw-grade salmon roe at or below 4C.
Boil 100ml sake and 65ml soy sauce for 1 minute, transfer to a clean container, and cool completely.
- 2
Warm 1000ml cleaning water to about 40C and dissolve 30g salt.
Add the roe sac and gently open the membrane with fingertips to release the eggs.
- 3
Remove the large membrane and drain the eggs in a fine sieve.
Make fresh cold 3 percent brine, rinse quickly two or three times to remove small membrane pieces and blood, and drain for 10 minutes.
- 4
Put the drained roe in a sanitized, dry sealed container and pour over the fully cooled sake soy marinade.
Tilt the container gently to mix without crushing the eggs.
- 5
Cover and marinate for 8 to 12 hours under refrigeration at or below 4C.
Portion with a clean spoon, serve chilled, and return the remainder to the refrigerator immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「北海道の味」（南部 あき子氏） · Checked: 2026-08-11
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Napa Cabbage Clam Soup
water for cleaning, salt for cleaning
Korean Cabbage Oyster Soup
water for cleaning, salt for cleaning
Korean Pear Bellflower Root Tea
salt for cleaning