I did not use the recipe that I posted yesterday, but kind of did my own thing. Meh. The creaminess of the eggs (I scrambled with plain yogurt instead of creme fraiche) was a nice contrast with the saltiness of the roe, but I couldn't help feeling like I would have appreciated it more as ikuradon. I don't know, maybe I'm too Asian and can only appreciate it as ikuradon or in sushi. Ikuradon will be for dinner tonight!