Homemade Ikura

Ingredients

Add ¾ cup sake, 2 teaspoons sugar, 1 ½ teaspoons salt, and 1 tablespoon dashi soy sauce to a pot and bring the mixture to a rolling boil. Boil the brine until it no longer smells like alcohol (around 2 minutes).
Place the pot in a bowl of cold water to chill the brine (you may need to change the water a few times).
To separate 350 grams salmon roe from the skein, split it open lengthwise down the middle with your fingers.
Set a mesh grill or cooling rack with ⅓-inch (1-centimeter) holes over a bowl and then rub the split side of the salmon roe skein over the holes to separate the individual eggs. Continue until you’ve separated most of the eggs.
To get the last bit of salmon roe out of the roe sack, you can sandwich the skein between two disposable chopsticks and roll it up using your fingers to press out the salmon eggs.
I recommend picking through the roe and removing any bits of skein still stuck to it.
Wash the roe in several changes of cold water until the water runs clear, and pick any popped eggs or bits of skein out.
Drain the salmon eggs well in a non-reactive strainer (plastic or stainless steel), then put them in a non-reactive container (preferably glass). Cover with the chilled brine and stir to combine. Cover and refrigerate overnight.
After 12 hours (or up to 24 hours), drain the ikura in a non-reactive strainer. Eat or freeze the ikura within three days.