Homemade Ikura (Salmon Roe) from Sujiko: An Easy and Affordable Way to Make It at Home

In the last few years, haven't you found yourself thinking, "Wow, that's expensive!" every time you pick up a pack of ikura at the supermarket?
Ikura, which used to be a casual autumn delicacy, has now become a bit of a luxury item. Especially for domestic products, it's not rare to see a single pack exceed 1,000 yen.
But actually, there is an easy and affordable way to make this "out of reach" ikura at home.

That is, "Homemade ikura made from sujiko (salmon roe sacs)".
During the autumn season, fresh sujiko appears in the fish section. Sujiko is the state where the eggs are still connected by a thin membrane. If you separate them and soak them in a marinade, they quickly transform into glossy ikura.
Once you know how to make it, it's much more economical than buying store-bought ikura. Plus, the appeal is that you can adjust the seasoning to your own preference.

"Homemade sounds difficult..." or "I'm afraid the eggs will break," don't worry.
Once you learn the tips for water temperature and how to separate them, it's surprisingly easy to do.
Once you make it, you'll be surprised by the freshness and aroma that will make you feel like you "can't go back to store-bought anymore."

This time, I will introduce the basic recipe for homemade ikura from sujiko along with points to ensure you don't fail.
Why not enjoy "making ikura" in your kitchen during the long autumn nights?
Putting plenty of freshly made ikura on freshly cooked rice... it's guaranteed to be the ultimate treat.

Ingredients (easy-to-make quantity)

• Fresh sujiko (salmon roe sacs) ... 1 set (approx. 300–500g)

• Salt ... a little (for separating)

• Lukewarm water (about 40°C) ... appropriate amount (approx. 500ml)

[Marinade]

• Soy sauce ... 3 tablespoons

• Mirin ... 2 tablespoons

• Sake ... 1 tablespoon

• Sugar ... 1 teaspoon (optional)

• (If available) Kombu ... 1 piece, about 3cm square

How to make

① Preparation for separating the sujiko

1. Put lukewarm water around 40°C in a bowl and add about 1 teaspoon of salt.

2. Gently place the sujiko in, and when the thin membrane turns white and floats, gently separate them with chopsticks or your fingers.

   • Be careful, as rubbing too hard will break them and make the water cloudy.

   • There is also a method of separating them while gently rubbing them over a net.

② Thoroughly remove the membrane

1. Once the eggs are separated, change the water several times and thoroughly wash away the white membrane and blood.

2. Finally, drain the water and gently pat dry with a paper towel.

③ Make the marinade

1. Add soy sauce, mirin, sake, and sugar to a small saucepan and bring to a light boil to evaporate the alcohol (about 1 minute).

2. Turn off the heat, add the kombu, and let it cool as is.

   • If you add it while it's still hot, the roe will turn whitish, so letting it cool completely is the key.

④ Marinate

1. Place the roe in a clean storage container and pour the cooled marinade over it.

2. Marinate in the refrigerator for about half a day to a full day, and it's ready!

Storage Instructions

• Refrigerated: 3–4 days

• Frozen: About 1 month (portion out before freezing)

  • When freezing, place in a storage bag with the marinade and remove the air.

  • Thaw slowly in the refrigerator.

Recommended Ways to Eat

• Ikura Don (rice + shredded nori + shiso leaf + ikura)

• Hand-rolled sushi

• Onigiri filling

• Pasta (Japanese-style ikura pasta)