August 15, 2013
One of my favorite things to find at the fish counter is sujiko (fish roe). Its appearance is fleeting so I end up getting pounds of it to take advantage of the situation. I swear I could never get bored of ikura. It might possibly be one of my favorite foods, ever!
For every half pound of sujiko, my ikura curing solution is: 1 tsp salt, 1 tsp soy sauce, covered with mirin for 1-2 days. Drain and enjoy. Once the ikura is cured to perfection, for the following week, I will have ikura donburi, ikura on crackers, ikura pasta, ikura in salads, etc.
For my version of ikura pasta, I applied the same technique I did to ikura donburi — a raw egg, raw green onions and plenty of ikura.
1/2 cup of ikura
4 stalks green onion
1/2 pack of dry pasta (I prefer thin spaghetti for this recipe)
2 egg yolks lightly beaten
4-5 cloves of grated garlic
1 tsbp of olive oil
1. Get the pasta water ready.
2. In a sauce pan, heat the olive oil and saute the grated garlic. Turn off the heat once you start smelling the aroma of the garlic.
3. Add the pasta with tongs from pasta pot to sauce pan.
4. Add the egg yolks and coat well. Be careful that it doesn’t curdle as you toss the pasta and coat each strand.
5. Add the ikura and mix well.
6. Plate and garnish with extra ikura and sliced green onions.
Enjoy on a 90’s granite counter top with a glass of wine.
Savor the moment of being the ultimate baby killer with this egg-on-egg recipe.