Welcome back to another cooking video.
I’m Chef Devaux and today I’m going to
teach you how to make Salmon Roe just a little
bit more delicious so that you can use it
in a bunch of other recipes to make them just
amazing.
Okay, this is how to do it, let’s go!
Alright, so here we go.
I’m going to take some Ikura Salmon Roe.
Ikura Salmon Roe is just simply salt cured
salmon roe, and this is 300-grams worth.
I’m going to clean it out with some water.
The reason why I’m going to clean it out
is the water is just to rinse off the dirt
that will be among the salmon roe even if
you buy a beautiful bottle at the supermarket,
it’s always got some dirt in it.
Put a sieve at the bottom to catch any rogue
salmon roe that may try to escape while I
clean it, and I’m just going to pour some
water in it just like this and just stir it
and let all the dirt come out from between
salmon roe.
Just pour it out.
You’ll notice there are little white specks
on top, this is actually popped salmon roe
where the membranes are still there.
What will happen is I will put water in there
and shake them up.
The membranes are very, very light so they
will go to the surface and when you pour out
the water they’ll float out with it.
Just do this a couple times to remove all
those membranes, also you can pick them out
just like this with a spoon but that’s a
lot more costly and time-consuming job.
The easiest way is just do like I showed you
before, just fill it up with water, move it
around a bit and let them flow out.
Okay this is how it should look after a couple
of rinses.
You’ll notice the water doesn’t turn white
when I pour it into it anymore, that’s because
it’s clean now.
I’m just going to pour it out into a sieve
to let the water run out and you’ll notice
the salmon roe have become a little more plump
because they’ve absorbed a little bit of
water that we were rinsing them in.
Now I’m going to put them in a bowl and
I’m going to add some Dashi Stock.
Dashi Stock is Japanese Fish Stock and you
can learn how to make it with my recipe on
the top corner of your screen.
Now I’m going to add 18-grams worth of Soy
Sauce, and 7-grams of Mirin.
Mirin is a Japanese sweet rice wine.
Now just simply stir this together until you
get it nice and evenly mixed and then I’m
going to place this into the fridge, so I’m
going to cover it with a little bit of cling
film in this case, just to keep away the oxygen.
Keep it in there for three hours to marinate.
This is it after three hours, just take off
the cling film wrapper and now I’m going
to pour it out in a sieve just to get rid
of the excess juices.
Look at that delicious Salmon Roe.
You notice the salmon roe have turned a little
bit more dark brown that’s because of the
soy sauce changing the color slightly.
Now you’re done, just place it in a bowl
and you can use this in many recipes.
I’m just going to show you two quick ways
how to serve this, but you can also add it
to sushi and also some other things.
Simply take a glass and you add a couple spoons
inside of the delicious salmon roe.
I’m using a stainless steel spoon to handle
them and I’m going to put two spoons in
there and then I’m going to add a couple
little drops of lemon juice, very little,
just to add a little bit of acidity and a
little bit of zing.
Just pay attention, a couple little drops,
don’t overpower it, don’t put a big squeeze
because then all you’ll taste is lemon.
Add a little bit of shredded Nori, now that’s
the seaweed used to wrap sushi rolls with,
and I’ve just sliced it into thin little
strips to add on top here.
Now of course you add a Mother of Pearl spoon
and Voilà, ready to eat.
Another great way is just take a bowl full
of sushi rice seasoned and everything and
you just add bunch of spoons of salmon roe
on top just like this.
This is just a simple way but sometimes the
simple way is the most delicious way.
To make it a little bit more pretty I’m
going to garnish it, we’ll use some cucumber.
I’m just going to slice a piece off just
like this then cut that piece in half and
now I’m going to remove the little black
spot on the top just because it looks a little
bit ugly.
I’m going to slice this into thin strips
one millimeter thin all the way across or
as far as I really need to.
That’s good enough I don’t need anymore,
and I’m going to take what I’ve cut and
fan it out into a cucumber fan.
I’m just going to pop this into the bowl,
just a little bit of eye candy to make it
look a little bit more pretty or interesting.
Fan it out a little bit more and I’m going
to add a little smudge of freshly grated wasabi.
This goes very well with the sushi rice and
the salmon roe, and just makes it much more
delicious.
Voilà, there we go.
This is the end of the video, I know it was
a very short recipe but it’s a great one.
It just elevates salmon roe that little bit
to make it taste awesome.
Give it a try at home and enjoy the fruits
of your labor.
If you want to know how to make Dashi Stock
I have made a video recipe showing you how
to do that and you can check out the link
in the bottom of the description, also there’s
going to be a link to Mirin which is Japanese
rice wine.
It might be a bit hard for you guys to get
so just a simple link to show you the product
that you can find and buy.
If you want to check out some more of my videos
then do so right now by clicking on the top
right corner of your screen, and if you want
to subscribe to my channel to see my future
videos as I make them you can do so right
now by clicking on the top left corner of
your screen.
Thank you for watching, see you guys next
week—goodbye!
END
