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Two types of salted squid

Japanese food

Seafood side dishes

When sprinkling the liver with salt, pour it in a lot so that it is covered in salt. When storing in the fridge, the trick to aging is to frequently remove any moisture from the liver.
Please also refer to this page for information on the ingredients introduced in this recipe.

A beautiful person on the 1st side

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.

Cooking time: 20 minutes

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How to make it

Remove the liver from the pre-treated squid. Sprinkle with 2 tablespoons of salt and let sit for about 10 minutes. After 10 minutes, remove the skin from the surface by lifting it off on the back of the knife.

Chop [1] in small pieces with a knife. *Chop raw squid rather than frozen squid carefully as it may have anisakis attached there.

Shredded squid and tossed with the chopped liver. Add a pair of beautiful beauties to the finish and it's finished.

The recipe is the same, but by increasing the amount of time you need to salt the liver, the taste will be completely different. Sprinkle the liver with plenty of salt and let it aged in the fridge for about 2 weeks.