Fresh Seafood! Squid Shiokara

Name: Fresh Seafood! Squid Shiokara
Yield: 1 serving
Cuisine: American
Ingredients: 1 Japanese squid, sashimi-grade; 2 squids' worth Japanese squid innards; 200 ml 3% salt; 1 Red chili pepper; 1 Kombu; 1/2 tsp Sake; 1/2 tsp Mirin; 1/4 tsp Salt

cookpad.japan @cookpad_jp

This is a method to prepare fresh squid shiokara style.

By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste.
I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

This is a method to prepare fresh squid shiokara style.

cookpad.japan @cookpad_jp

This is a method to prepare fresh squid shiokara style.

Saved

Ingredients

1 serving

1Japanese squid, sashimi-grade
2squids' worth Japanese squid innards
200 ml3% salt
1Red chili pepper
1Kombu
1/2 tspSake
1/2 tspMirin
1/4 tspSalt

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Steps

1

Prepare fresh Japanese squid.
2

Poke your fingers down into the body, and pull the innards out.
3

Cut the liver above the eyes, and pickle it in a generous amount of salt (not listed above) for longer than 12 hours.
4

Cut into the body to butterfly it, and wash the flesh (without the innards or cartilage).
5

Pull off the outer skin membrane to give the dish a refined white appearance. Keep the outer skin membrane for a red appearance. The latter is richer. Prepare it as you like.
6

Soak the squid in a saline solution of 3% salt. It should soak for about 20 minutes.
7

After 20 minutes, drain and blot the excess water with a paper towel, then transfer to a colander to dry. If you're in a hurry, rely on an electric fan to speed up the drying. Do not set it in direct sunlight.
8

Remove the seeds from the red chili pepper, then slice it into thin rounds with kitchen scissors. Slice the kombu the same way.
9

After 1/2-1 day of drying, cut the squid into bite-sized pieces.
10

Thoroughly rinse the salt off of the liver, and blot off excess moisture. Put it on a cutting board and chop it with a knife. Transfer it to a bowl, and thoroughly combine it with the seasoning ingredients and the squid pieces.
11

Put it in an airtight container or vinyl bag, then store it in the refrigerator. Stir in up once a day.
12

After it marinates for 4-5 days, it's done. Be sure to stir it up once a day for the following days.
13

Try shiokara ochazuke (rice porridge) by topping rice with shiokara in a bonito and kombu dashi soup.
14

Try shiokara on top of a baked potato with a pat of butter! This is a popular way to eat shiokara in Hakodate, Hokkaido.