Two types of salted squid
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.
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 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.
2
Chop [1] in small pieces with a knife. *Chop raw squid rather than frozen squid carefully as it may have anisakis attached there.
3
Shredded squid and tossed with the chopped liver. Add a pair of beautiful beauties to the finish and it's finished.
4
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.
5
The salted liver is made by mixing it with shredded squid and aged it.
material
-
- Squid's liver
- 2 cups
-
- salt
- 2 tbsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Squid
- 1 drink
-
- salt is salted for 2 weeks
- Appropriate amount
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