Shio Kara (Salt Preserved Squid)
The flavor of commercial shio kara varies a lot. I like the simple flavors of salt and the guts, so I make my own.
Just be sure to use fresh squid. Recipe by Tatakaukokkusan
Shio Kara (Salt Preserved Squid)
The flavor of commercial shio kara varies a lot. I like the simple flavors of salt and the guts, so I make my own.
Just be sure to use fresh squid. Recipe by Tatakaukokkusan
Cooking Instructions
- 1
I described how to prepare a whole squid in my squid noodles recipeso please refer to that. Salt the intestines after you take them out! Be generous with the salt, as shown in this photo!
https://cookpad.wasmer.app/us/recipes/167981-squid-noodles-ika-somen
- 2
If you leave the guts overnight, a lot of moisture will come out of them.
- 3
Use the remaining half of the squid body (peeled) after making the squid noodles.
- 4
Make small cuts in the membrane of the guts and take out the contents. To make it smooth, chop up the contents finely or pass them through a sieve.
- 5
I just use it as-is.
- 6
Taste, and if it's lacking flavor add some soy sauce or salt! Flavor it to your liking.
- 7
If you are going to make salted squid intestine instead of shio kara.
- 8
After leaving the salted guts overnight and letting the moisture come out of them.
- 9
Wash off the salt, and go back to Step 7. Salt it again, and repeat Steps 7-9. After a week to 10 days you'll have salt-preserved squid intestine. It tastes delicious, like salt-preserved sea urchin. It goes so well with plain rice! If you freeze it and slice it thinly, it's a perfect sake snack!
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