Two types of salted squid
When sprinkling salt on the liver, make sure to sprinkle plenty of salt on it so that the entire liver is covered. When storing it in the refrigerator, the key to properly aging it is to frequently remove the moisture that has come out of the liver
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Remove the liver from the prepared squid. Sprinkle with 2 tablespoons of salt and let it sit for about 10 minutes. After 10 minutes, scrape off the skin on the surface with the back of a knife
2
Chop [1] into small pieces several times with a knife. *If using fresh squid (not frozen), be sure to chop it thoroughly as it may contain anisakis
3
Thinly slice the squid and mix with the chopped liver. Finish by adding Happo Mibijin
4
The method of preparation is the same, but by salting the liver for a longer period of time, the flavor will be completely different. Cover the liver with plenty of salt and leave it to mature in the refrigerator for about two weeks
5
Mix with shredded squid to create matured salted liver
material
-
- squid liver
- 2 cups
-
- salt
- 2 tbsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Squid
- 1 drink
-
- SaltUse only if salting for 2 weeks
- Appropriate amount
[PR]
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