Fresh Seafood! Squid Shiokara
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
Fresh Seafood! Squid Shiokara
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
Cooking Instructions
- 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.
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