for ５ persons
- fresh raw salmon200g
- salmon roe50g
[ Marinating sauce ]
- soy sauce1 cup
- mirin sweet cooking rice wine1 cup
- 50ccsake rice wine
- salta pinch
- salted kombu seaweed5g
- Fillet the salmon (which must be very fresh) into three. Freeze the fillets immediately (freeze for 24 hours or longer at under -20℃ so that no worms can survive).
- Separate the eggs from the membrane, and put the eggs in a strainer. Place the strainer in a bowl of body-temperature water. When the colour of the eggs turns opaque, drain the water.
- Rinse the eggs with several changes of 3% salt water for about 10 minutes, and drain.
- Wash and soak kombu seaweed in water to remove the salt. Cut it into thin strips.
- Put kombu and all seasonings for marinating sauce in a pan, bring it to boil, and let it sit to cool.
- Thaw the salmon fillets, and remove the skin and bones. Make sure to remove small bones in the meat. Cut them into bite-size chunks.
- Sprinkle salt (20g or more) over the salmon chunks, and let them sit for 20 minutes. This improves the texture.
- Rinse the chunks with water, and dry.
- Put the chunks and eggs in a container, pour the marinating sauce, and refrigerate overnight.
- Place the marinated salmon chunks and eggs on a dish, and serve.
*Add a pinch of chili peppers to taste.
Information provided by : Agriculture Promotion Division, Iwate Prefectural Office