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Fresh Seafood! Squid Shiokara Recipe

Fresh Seafood! Squid Shiokara Recipe
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Serving : 1
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Prepare the ingredients before making Fresh Seafood! Squid Shiokara in your home. Then, follow these steps below to serve Fresh Seafood! Squid Shiokara for your family or friends.

Ingredients: 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

How to Make Fresh Seafood! Squid Shiokara

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Fresh Seafood! Squid Shiokara in your home by yourself.

    Step 1
  • Prepare fresh Japanese squid.
  • Step 2
  • Poke your fingers down into the body, and pull the innards out.
  • Step 3
  • Cut the liver above the eyes, and pickle it in a generous amount of salt (not listed above) for longer than 12 hours.
  • Step 4
  • Cut into the body to butterfly it, and wash the flesh (without the innards or cartilage).
  • Step 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.
  • Step 6
  • Soak the squid in a saline solution of 3% salt. It should soak for about 20 minutes.
  • Step 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.
  • Step 8
  • Remove the seeds from the red chili pepper, then slice it into thin rounds with kitchen scissors. Slice the kombu the same way.
  • Step 9
  • After 1/2-1 day of drying, cut the squid into bite-sized pieces.
  • Step 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.
  • Step 11
  • Put it in an airtight container or vinyl bag, then store it in the refrigerator. Stir in up once a day.
  • Step 12
  • After it marinates for 4-5 days, it's done. Be sure to stir it up once a day for the following days.
  • Step 13
  • Try shiokara ochazuke (rice porridge) by topping rice with shiokara in a bonito and kombu dashi soup.
  • Step 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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