Hello all! I took a hand at marinating ikura for the first time, and started with the Serious Eats recipe:
- 1 tablespoon (15 ml) usukuchi (light) soy sauce
- 1 tablespoon (15 ml) mirin or sake
- 1/4 cup (60 ml) homemade or instant dashi
- Marinate for at least 15, but no longer than 30 mins (I checked at 15)
I didn't have light soy sauce, only Kikkoman Less Sodium Soy Sauce, and did a split of the 1T of mirin with 2 tsp mirin, 1 tsp sake.
short, it tasted way way too salty (I went and got ikura nigiri at a local sushi restaurant as a control group lol). If I want a much more delicate flavor, should I try a different soy? Or maybe eliminate entirely? I've got to get more ikura to do trial and error, but was wondering if anyone has tried it without soy, or with a different salt, like say, fish sauce or anything different? Thanks!
by Lopo007