Let's Make Delicious Squid Sashimi!

Name: Let's Make Delicious Squid Sashimi!
Yield: 1 serving
Cuisine: American

I learned how to do this from my father-in-law, who, among other specialties, is licensed to handle fugu (puffer fish). After trying out many methods, I found his to be the best after all.

The key point is to rinse the squid in water as little as possible! Recipe by Tetsuamru

I learned how to do this from my father-in-law, who, among other specialties, is licensed to handle fugu (puffer fish). After trying out many methods, I found his to be the best after all.

The key point is to rinse the squid in water as little as possible! Recipe by Tetsuamru

cookpad.japan @cookpad_jp

I learned how to do this from my father-in-law, who, among other specialties, is licensed to handle fugu (puffer fish). After trying out many methods, I found his to be the best after all.

The key point is to rinse the squid in water as little as possible! Recipe by Tetsuamru

I learned how to do this from my father-in-law, who, among other specialties, is licensed to handle fugu (puffer fish). After trying out many methods, I found his to be the best after all.

The key point is to rinse the squid in water as little as possible! Recipe by Tetsuamru

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Ingredients

1 serving

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Steps

1
2

First, get some delicious looking sashimi-ready squid. The more translucent it is, the fresher it is, but sometimes frozen squid is tastier than iffy fresh squid. To see how to peel the skin off, see"How to Skin a Japanese Squid".
https://cookpad.wasmer.app/us/recipes/147470-how-to-skin-a-japanese-squid

How to Skin a Japanese Squid
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Peel off the skin and remove the guts and legs. Scrub the body well with paper towels! Scrub the back and front well to remove the sliminess or thin membranes to the extent possible. This is the key to the flavor! Even slightly iffy squid becomes tasty if you do this step diligently.
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When you scrub the squid well, it will become amazingly translucent. Before you slice it up for sashimi, remove about 5 mm of the top edge.
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If the squid is large, cut it horizontally into thirds; if it's medium-sized cut it in half. Trim each piece down to a width of about 10 cm. They should be about as big as a closed flip-style cell phone!
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The next step is to thinly slice it! Ideally, you want to slice it thinner than the thickness of the squid, but just do the best you can. I think squid has a more tender texture and sweeter taste if you slice it in this direction.
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The pointed part is bit hard to cut.
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Try to curl under the edges, so that the slices stand up a bit. However, very fresh squid won't bend, so turns out like this.