Momiji Zuke

1.

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).

2.

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.

3.

Rinse the eggs with several changes of 3% salt water for about 10 minutes, and drain.

4.

Wash and soak kombu seaweed in water to remove the salt. Cut it into thin strips.

5.

Put kombu and all seasonings for marinating sauce in a pan, bring it to boil, and let it sit to cool.

6.

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.

7.

Sprinkle salt (20g or more)　over the salmon chunks, and let them sit for 20 minutes. This improves the texture.

8.

Rinse the chunks with water, and dry.

9.

Put the chunks and eggs in a container, pour the marinating sauce, and refrigerate overnight.

10.

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