Asian Charcuterie Board
I love buying smoked salmon at various grocery markets, but I’ve found that curing my own salmon using particularly Japanese seasonings fits my palette even more. The subtle flavors of dashi and bonito flakes taste like the ocean without being too overpowering. Trust me when I say, you will never get sick of eating it.
Ingredients
- 1/2 lb sashimi grade salmon
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tbsp dashi
- 1 tbsp bonito flakes
Ikura Marinade
- 2 oz of ikura
- 1 tsp sake
- 1 tsp mirin
- ½ tsp soy sauce
Instructions
- Rinse and pat down salmon dry. In a bowl, combine all ingredients and lightly toss in the bowl to mix.
- Wrap a baking sheet with saran wrap. Sprinkle half of the mixture on the saran wrap. Lay salmon on top of the mixture. Use the other half of the mixture and spread evenly across salmon. Wrap the salmon up in the saran wrap.
- Place the salmon in a ziplock bag and put in a baking tray. Use a heavy plate or pan to place on top of the salmon. Refrigerate salmon for another 12 hours.
- After 12 hours, take salmon out and drain excess water. Flip the salmon upside down and put the heavy plate/pan back on the salmon. Refrigerate for another 12 hours.
- After 12 hours, take out salmon and rinse seasoning out with water. Pat down salmon dry and let salmon sit out for 1 hour. After one hour, salmon is ready to be served or stored back in the refrigerator and will last for 5-7 days.
Ikura
- Mix fresh ikura with marinade. Refrigerate for 3 hours and then serve.
- Ikura can be served over rice as a donburi or with crackers.