Ikura no Shoyuzuke (Soy-Marinated Salmon Roe)

Quick answer

Total time: 28 min
Level: Medium
Servings: 4 servings
Ingredients: 5

About this dish

Ikura no shoyuzuke is a Hokkaido autumn preparation of raw-grade salmon roe separated from its sac in lukewarm brine, rinsed clean, and marinated overnight in sake and soy sauce.

The eggs absorb the seasoning while retaining their rounded, popping texture. Because the roe is not cooked, use only fresh sujiko explicitly sold for raw consumption, keep it at or below 4C, and prevent contact with unclean tools. Boil the marinade, cool it completely, and combine it with the roe only when both are cold.

Ingredients (4 servings)

Ingredient	Amount	Unit
raw-grade salmon roe sac	250	g
water for cleaning	1000	ml
salt for cleaning	30	g
sake	100	ml
soy sauce	65	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Season

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

Season

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

Step

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

Prep

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Raw-grade roe separated in 3 percent brine
Finish cue: Cover and marinate for 8 to 12 hours under refrigeration at or below 4C.
Storage and reheating: Ikura no shoyuzuke is a Hokkaido autumn preparation of raw-grade salmon roe separated from its sac in lukewarm brine, rinsed clean, and marinated overnight in sake and soy sauce.