📝 About This Recipe
Known as one of the 'Three Great Delicacies' of Japan, Karasumi is a luxurious, sun-dried mullet roe cured with sea salt and sake. This ancient preservation technique transforms humble roe into a dense, umami-packed treasure with a texture reminiscent of a firm fudge and a flavor that evokes the deep, briny essence of the sea. Making it at home is a patient labor of love that rewards the senses with a versatile ingredient perfect for grating over pasta or savoring in translucent, buttery slices.
🥗 Ingredients
The Roe
- 2 pairs Fresh Grey Mullet Roe (Bora) (Must be intact, with the membrane completely unbroken)
- 2 liters Ice Water (For cleaning and chilling the roe)
The Curing Stage
- 500 grams Fine Sea Salt (Non-iodized high-quality sea salt)
- 200 grams Coarse Kosher Salt (For the initial bedding)
The Desalting and Flavoring Liquid
- 750 ml Junmai Sake (High quality Japanese rice wine)
- 100 ml Shochu or Vodka (To increase alcohol content for preservation)
- 1 piece Kombu (Dried Kelp) (Approximately 4-inch square for added umami)
For Finishing and Serving
- 1 teaspoon Neutral Oil (To lightly coat the surface during drying)
- 1/2 root Daikon Radish (Sliced into thin rectangles for serving)
👨🍳 Instructions
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1
Begin by meticulously cleaning the mullet roe. Use a needle to gently prick any large blood vessels and use the back of a small spoon to push the blood out toward the base where the two lobes meet. Be extremely careful not to tear the delicate membrane.
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2
Submerge the cleaned roe in a bowl of ice water for 1 hour to help draw out any remaining blood. Pat the roe completely dry with paper towels.
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3
In a non-reactive container, create a 1/2-inch bed of coarse salt. Place the roe lobes on top and completely bury them in the fine sea salt, ensuring no part of the roe is exposed to air.
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4
Cover the container and refrigerate for 3 full days. The salt will draw out moisture, and the roe will become significantly firmer and darker.
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5
Remove the roe from the salt and rinse thoroughly under cold running water. You will notice the roe is now quite stiff.
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6
Place the roe in a clean container and submerge it in the mixture of sake, shochu, and the piece of kombu. The roe must be fully covered. Let it soak in the refrigerator for 12 to 24 hours to desalt and absorb the sake's aroma.
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7
Remove the roe from the liquid and pat dry. Place the roe on a bamboo mat or a wire cooling rack. Place a flat board on top of the roe and add a light weight (about 1lb) to flatten them into the traditional 'tongue' shape.
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8
Move the roe to a cool, well-ventilated area away from direct sunlight (or a refrigerator if your climate is humid). If using a fridge, leave it uncovered.
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9
Every morning, flip the roe. Every evening, lightly brush the surface with a tiny amount of sake or neutral oil to prevent the skin from cracking.
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10
Continue the drying process for 7 to 10 days. The Karasumi is ready when it has turned a deep amber-orange, is translucent when held to the light, and feels like a firm block of cheddar cheese.
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11
To serve, peel away the thin outer membrane. Lightly sear the outside of the Karasumi over an open flame or in a dry pan for 30 seconds per side until it becomes fragrant.
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12
Slice into thin 2mm diagonal pieces and serve immediately.
💡 Chef's Tips
Always use the freshest roe possible; any 'fishy' smell at the start will be concentrated during the drying process. If the weather is humid, do the drying entirely in the refrigerator to prevent mold growth. When cleaning blood vessels, use a bowl of salt water to dip your fingers in—this helps prevent the roe from sticking to you. Don't rush the desalting process; if you don't soak it long enough in sake, the final product will be aggressively salty. Store finished Karasumi wrapped tightly in plastic wrap and then foil; it will keep in the freezer for up to 6 months.
🍽️ Serving Suggestions
Classic Style: Serve thin slices sandwiched between equally thin slices of crisp, raw daikon radish. Pasta Topping: Grate chilled Karasumi over a simple spaghetti aglio e olio for an incredible umami boost. Ochazuke: Place a few small pieces on top of a bowl of rice and pour hot green tea or dashi over it. Drink Pairing: Enjoy with a dry, chilled Junmai Ginjo sake or a peaty Scotch whisky to complement the smokiness. Canapé: Serve on a buttered crostini with a squeeze of lemon zest and a sprig of dill.