pickled salmon roe

I don't know if it's right words to say "pickled salmon roe" in English as "Ikura no Shouyu-zuke" in Japanese, but I made it yesterday.
I didn't make it last year, but I've tried a few times before.

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550yen/100g. I paid 1,300yen for it. It was very expensive. I heard that the salmon catch is scarce this year.
I used this special wire netting to separate each of the eggs.

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I washed them several times with salt water.

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Then I put them in the draining basket.

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Finally, I added soy sauce into them. Just it! It's very easy to make, isn't it? You should keep it in the fridge for three hours at least and then the taste becomes good.
It is said that adding only soy sauce let the egg's skin be soft, but the taste becomes salty soon if it is kept longer.
I mean "salty" tastes soy sauce, I didn't add any salt though.
Some people add not only soy sauce but also sake, mirin and so on.

So I will cook "parent and child donburi" that means a bowl of rice with salmon and salmon roe tonight.




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That pickled salmon roe is very interesting looking.

I didn't know you could make oyakodon with salmon and salmon roe. I thought it was just chicken. I guess you learn something new every day.

Re: No title

Hi, Always visiting,

Thank you very much for your comment always.
Yes, normal oyakodon is cooked with chicken and its egg.
I'll post another oyakodon in a few days. Actually I ate it just now though.

No title

To answer your question about pickling, wikipedia says:
"Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar."

So when you pickle something, you store it in a type of acid solution (vinegar or sometimes salt or salt based option like soy sauce). As far as I can tell, pickling is a good word to describe what you have done with your salmon roe. But I'm no expert!

Re: No title

Hello, Always visiting,

Thank you very much for your detail explanation.
I understood "pickled" well.
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Sakae

Author:Sakae
Welcome to my blog.
I'm married and we have a son. I live in Hokkaido, Japan.
I like handmade things and Ikebana(arranging flowers).
I hope that you enjoy my articles and photos.

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