HOMERecipesRecipes that pair well with alcoholTwo types of salted squid

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.

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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

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

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How to make it

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

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

Thinly slice the squid and mix with the chopped liver. Finish by adding Happo Mibijin

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

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
. Use only when salting for 2 weeks

Appropriate amount