How to clean squid (pre-treatment)

Squid is very slippery, so be sure to wipe it dry thoroughly after washing it. When it's wet, it's slippery and you may get cut by the knife, so be careful
Japanese food
Chef teaches basic "ki"
Tamura Takashi
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Cooking time: 20 minutes
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How to make it
1

Lightly rinse the squid under running water. Insert your fingers into the area where the head and liver are connected, hold down the head, and pull out the legs

2

There is squid ink in the center of the liver, so peel it off carefully so as not to tear the ink

3

Cut off the base where the legs and liver are attached. *Be careful not to damage the liver

4

The squid's legs (tentacles) have suction cups, so scrape them off with a knife

5

Make a slit in the middle of the leg and open it. There is cartilage at the base of the leg, so cut this off with a knife

6

Rinse the inside of the head thoroughly under running water. There is a bony core inside, so pull it out and remove it

7

Next, hold the triangular part of the head with one hand and firmly grasp the flesh with the other, and peel the skin off by tearing it with the same amount of force

8

The skin of the squid is attached to the surface, so use your thumb to peel it off. *It is easier to peel it off if you use a towel

9

Cut into bite-sized pieces and you're done

material
  • dried squid
    1 drink
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