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Tag Archives: Ikura

Salmon Roe & Grated Daikon Cold Udon

Hiyashi Ikura Oroshi Udon

Here is another cold noodle dish with the classic topping combination of salmon roe and grated daikon (“ikura oroshi” – the other dish I posted with the combo is with cold soba and you can find a link here). This is served over udon and the broth is rich in dashi with a refreshing accent with yuzu juice and rice vinegar. The broth is so soothing, so you can drink it up, too.

You can make your own variations with different toppings such as chicken tender, roasted vegetables, wakame, eggs, or anything you like. I also like it with grilled eggplant!


Cold Soba with Salmon Roe and Grated Daikon

Ikura Oroshi Soba

This is another quick cold noodle recipe with toppings that don’t require any cooking. Ikura (salmon roe) and grated daikon are a classic combination in Japanese cuisine and they work great with the cold soba. When daikon is grated in a traditional onioroshi (bamboo daikon grater), as opposed to generic metal or plastic grater, the daikon retains a nice crunchy texture while retaining its moisture well. Besides, using onioroshi is kind of like a ritual to me. It’s fun and almost therapeutic to grate daikon with a onioroshi. Don’t forget to add a good amount of thinly-sliced shiso leaves, as it gives a beautiful aroma along with sliced green onions (but if you don’t have shiso, it will still work without it).

The sauce poured over the noodles is the same Black Vinegar Dipping Sauce introduced in my Zaru Soba recipe. Yes, this sauce is so tasty and versatile; I like to make a big batch of it to enjoy in various dishes for a few days!

Salmon and Ikura Sushi Rice Bowl

Sake Ikura Chirashi Sushi

With Kamado-san, you can make really tasty sushi rice with perfectly chewy texture. I like making sushi rice bowl and top with whatever the freshest sashimi grade seafood I find at a local market. Salmon and ikura (salmon roe) combination makes beautiful bright visual and always tastes good together.


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