HOME Recipe Half-dried squid in sudachi soy sauce

Half-dried squid in sudachi soy sauce

Squid can be eaten raw, so when grilling over an open flame, grill it over high heat so that it has a scent. This dish combines the acidity of mayonnaise and sudachi well.
Please also refer to this page for information on the ingredients introduced in this recipe.

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This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.

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Cooking time: 20 minutes

Excluding squid drying time

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How to make it

Spread the pre-treated squid in a colander and expose it to air in a well-ventilated fan for about two hours.

Once the squid surface is dry, roast the squid into a heated net. *Can also be used in a frying pan

Once the squid is cooked, cut it into easy-to-eat sizes and soak it in the mixed <A> seasonings.

Sweet it quickly and serve it and it's finished.

Ingredients for 2 people

Squid

1 drink
[A]

Happo-mibijin (can be used as a substitute with soy sauce + mirin)

50cc
Dark soy sauce

1 tsp
vinegar

1 tablespoon
Sudachi

2

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