HOMERecipesHalf - dried squid with sudachi soy sauce

Semi-dried squid with sudachi soy sauce

Squid can be eaten raw, so if you are grilling it over an open flame, use high heat to bring out the aroma. This dish pairs well with the sourness of mayonnaise and sudachi citrus
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.

Japanese food

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Cooking time: 20 minutes

Excluding the time it takes to dry the squid

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How to make it

Spread the prepared squid on a colander and expose it to air in a well-ventilated area using a fan for about 2 hours

Once the surface of the squid is dry, grill it on a hot grill. (You can also use a frying pan.)

Once the squid is cooked, cut it into bite-sized pieces and marinate it in the mixed seasonings (A)

Mix quickly and serve to finish

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

[PR]

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