📝 About This Recipe
A cornerstone of Japanese 'Chinmi' (rare tastes), Shiokara is a deeply savory, fermented delicacy that showcases the transformative power of salt and enzymes. This recipe utilizes fresh squid and its own nutrient-rich liver to create a creamy, oceanic pate that balances intense saltiness with a complex, funky sweetness. It is a bold, traditional ferment that captures the essence of the sea in a single, potent bite.
🥗 Ingredients
The Squid
- 500 grams Fresh Sashimi-grade Squid (Must be incredibly fresh with intact liver/viscera)
- 50 grams Coarse Sea Salt (Approximately 10% of the squid's weight)
The Fermentation Base
- 2-3 pieces Reserved Squid Liver (The dark brownish-orange organ found inside the mantle)
- 1 tablespoon Fine Sea Salt (For curing the liver)
- 1 tablespoon Hon Mirin (High quality, naturally brewed)
- 1 tablespoon Junmai Sake (To mellow the funk)
- 1 teaspoon Yuzu Zest (Finely grated for brightness)
Aromatics and Spice
- 1 teaspoon Fresh Ginger (Grated into a fine paste)
- 1/2 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 piece Dried Red Chili (Thinly sliced into rings)
👨🍳 Instructions
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1
Begin by cleaning the squid: gently pull the head and tentacles away from the mantle. Locate the long, brownish-orange sac (the liver) and carefully detach it without piercing the ink sac. Set the liver aside.
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2
Remove the clear cartilage 'pen' from the mantle, peel off the outer purple skin, and rinse the mantle and tentacles thoroughly under cold water. Pat extremely dry with paper towels.
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3
Place the reserved squid livers on a small tray and coat them generously with the 1 tablespoon of fine sea salt. Cover and refrigerate for 24 hours to draw out moisture and firm them up.
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4
Slice the dried squid mantle into thin strips (about 1/4 inch wide and 1.5 inches long). Cut the tentacles into bite-sized pieces.
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5
Place the squid pieces in a bowl and toss with the 50g of coarse sea salt. Place in a colander over a bowl, cover, and let drain in the refrigerator for 24 hours.
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6
After 24 hours, take the cured livers and gently wipe off the excess salt. Squeeze the creamy interior of the livers out of their thin casings into a clean glass mixing bowl; discard the casings.
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7
Whisk the liver paste with the mirin, sake, grated ginger, and yuzu zest until the mixture is smooth and emulsified.
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8
Take the salted squid pieces (which should now be firm and slightly translucent) and pat them dry one last time to remove any extruded liquid. Do not rinse them.
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9
Add the squid pieces to the liver mixture. Stir in the sliced red chili and shichimi togarashi, ensuring every piece of squid is thoroughly coated.
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10
Transfer the mixture into a sterilized glass jar. Press down to remove air pockets and seal tightly.
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11
Store the jar in the refrigerator. For the next 3 to 5 days, open the jar once a day and stir the contents with a clean spoon to aerate and ensure even fermentation.
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12
Taste after day 3. The squid should be tender and the sauce should have a deep, savory, slightly sweet aroma. Once the desired 'funk' is achieved, it is ready to serve.
💡 Chef's Tips
Extreme cleanliness is vital; ensure all jars and utensils are sterilized to prevent bad bacteria from taking over. Always use the freshest squid possible—if the liver smells 'fishy' before you start, it is too old. Adjust the salt ratio carefully; salt is the preservative, so reducing it too much can make the dish unsafe. If the flavor is too intense, add a little extra mirin or a pinch of sugar to balance the saltiness. For a smoother texture, you can pass the liver paste through a fine-mesh sieve before mixing with the squid.
🍽️ Serving Suggestions
Serve a small dollop atop a bowl of steaming hot Japanese white rice (Ochazuke style). Pair with a dry, cold Junmai Ginjo sake to cut through the richness of the liver. Use it as a 'secret ingredient' in a seafood pasta sauce for an incredible umami boost. Serve as a traditional 'Otsumami' (snack) alongside chilled cucumber slices to refresh the palate. Top a baked potato with a small spoonful of Shiokara and a pat of unsalted butter.