いくら醤油漬けの作り方（Soy sauce salmon roe）
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Uploader Comments (itasan18)
Top Comments
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DUDE I WOULD EAT THE HELL OF THAT B OWL FOR DAYS!
10 months ago 5
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右手の甲についている白いものが気になる。
2 years ago 5
All Comments (49)
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Hmm,yum yum,I LOVE Ikura~~~! XD Hella tedious works back there,but worth its effort!
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I think Salmon caviar is better than endangered black caviar from Caspian Sea. It is a famous menu in Sushi anyway.
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It's cheap in japan if you go to the early morning fish markets you can get good deals for the freshest fish whole cut fillet or diced!
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That is a lot of work to get the roe out of the sac. Is Salmon roe available in CA? I don't remember seeing it at any place. So it's not fishy at all?
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how is it disgusting???! its not even disgusting you judgemental piece of shit asswipe
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ARGH I WANT SOME
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@Mtn86 They are. But they are so fucking expensive. But if you go to Japan you can get them cheaply.
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fuck cost. these eggs look so much tastier than traditional caviar!
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disgusting
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youre making my mouth water
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私は手が入れられないくらいの熱さ50度程度まで湯温度を
上げます。
イクラの表面が白くなっても後で塩を入れると元の透き通るようなピンクに戻りますよ。
mazuiya 3 years ago
熱い温度でやったこともありますが
筋子を覆っている薄い膜が融けてしまうので
今はこの温度です。
量が多いので、後でその膜を取り除くのが大変です。
少量でしたらいいんですけどね。
itasan18 3 years ago