Fresh Seafood! Squid Shiokara
- 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
- Prepare fresh Japanese squid.
- Poke your fingers down into the body, and pull the innards out.
- Cut the liver above the eyes, and pickle it in a generous amount of salt (not listed above) for longer than 12 hours.
- Cut into the body to butterfly it, and wash the flesh (without the innards or cartilage).
- 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.
- Soak the squid in a saline solution of 3% salt.
- It should soak for about 20 minutes.
- 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.
- Remove the seeds from the red chili pepper, then slice it into thin rounds with kitchen scissors.
- Slice the kombu the same way.
- After 1/2-1 day of drying, cut the squid into bite-sized pieces.
- 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.
- Put it in an airtight container or vinyl bag, then store it in the refrigerator.
- Stir in up once a day.
- After it marinates for 4-5 days, it's done.
- Be sure to stir it up once a day for the following days.
- Try shiokara ochazuke (rice porridge) by topping rice with shiokara in a bonito and kombu dashi soup.
- Try shiokara on top of a baked potato with a pat of butter!
- This is a popular way to eat shiokara in Hakodate, Hokkaido.
japanese, worth japanese, salt, red chili pepper, sake, mirin, salt
Taken from cookpad.com/us/recipes/156932-fresh-seafood-squid-shiokara (may not work)