Ikura Yakitori: Grilled Chicken Skewers with Salmon Roe
Ikura yakitori is a modern serving idea: grilled chicken and vegetable skewers finished with salmon roe after they leave the heat. Traditional yakitori centers on grilled chicken; the ikura here is a non-traditional garnish that adds briny flavor and visual contrast.
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Ingredients
- 14 oz boneless chicken thighs, cut into bite-size pieces
- Bell pepper, shiitake mushrooms and zucchini
- Bamboo skewers, soaked before grilling
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 4–6 tbsp chilled salmon roe
- Green onion, sesame seeds and nori, optional
How to Make Ikura Yakitori
- Simmer soy sauce, mirin, sake and sugar until lightly reduced; cool slightly.
- Thread chicken and vegetables onto soaked skewers.
- Grill over medium-high heat, brushing with tare, until the chicken is safely cooked through and the vegetables are lightly charred.
- Move the skewers to a serving plate and let the strongest heat dissipate briefly.
- Spoon chilled ikura over the skewers only after grilling. Garnish and serve promptly.
Why Add Ikura After Grilling?
Salmon roe is prized for its delicate membrane and pop. Direct grill heat can toughen or rupture the eggs, so use ikura as a finishing ingredient rather than cooking it on the skewer.
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Which Salmon Roe Works Best?
Chum roe gives a large, prominent egg and bold presentation. Coho roe is another good option when you want a slightly different texture and flavor. Because roe varies by lot and processing, use the current product description rather than assuming one fixed texture for every batch.
Serving and Storage
Serve promptly with rice, cucumber salad or noodles. Keep the roe chilled until you are ready to garnish. Follow package directions for the specific lot and see our Salmon Roe Storage Guide.
From Global Seafoods
Global Seafoods North America has worked with salmon roe for decades. In our experience, the best results come from treating ikura as a cold finishing ingredient when the main dish is grilled or otherwise served hot.
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More ideas: Red Caviar Recipe Guide.
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