📝 About This Recipe
A staple of Japanese 'Otsumami' (drinking snacks), Saki Ika is a masterclass in the balance of sweet, salty, and savory flavors. This recipe transforms fresh calamari through a traditional salt-curing and slow-drying process, resulting in a chewy, tender texture that explodes with the essence of the sea. Whether enjoyed as a high-protein snack or a sophisticated accompaniment to chilled sake, this homemade version far surpasses any store-bought alternative in both freshness and depth.
🥗 Ingredients
The Squid
- 2 lbs Fresh Whole Squid (cleaned, tubes and tentacles separated)
The Curing Brine
- 2 tablespoons Sea Salt (fine grain)
- 3 tablespoons Granulated Sugar
- 1 tablespoon Shiro Dashi (for concentrated umami)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (to neutralize fishiness)
- 1/2 teaspoon MSG or Kombu Powder (optional, for authentic snack flavor)
The Finishing Glaze
- 1 teaspoon Toasted Sesame Oil (for aroma)
- 1 teaspoon Honey (for a glossy finish)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Prepare the squid by slicing the tubes open lengthwise to create flat sheets. Score the inside of the flesh lightly in a diamond pattern—this helps the cure penetrate and makes shredding easier later.
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2
In a small bowl, whisk together the sea salt, sugar, shiro dashi, mirin, sake, and kombu powder until the solids are mostly dissolved into a thick slurry.
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3
Place the squid tubes and tentacles in a large resealable bag or a shallow glass dish. Pour the curing mixture over the squid, ensuring every inch is thoroughly coated.
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4
Refrigerate and let the squid cure for at least 4 hours, or ideally overnight (8 hours). The salt and sugar will draw out moisture and firm up the proteins.
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5
Rince the cured squid briefly under cold running water to remove excess surface salt, then pat extremely dry with paper towels. Moisture is the enemy of the drying process.
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6
Preheat your oven to its lowest possible setting (usually 140°F-170°F / 60°C-75°C) or use a food dehydrator. Place the squid on a wire rack set over a baking sheet to allow air circulation.
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7
Dry the squid in the oven for 2 to 3 hours. It should feel leathery and firm, but still have some flexibility—do not let it become brittle like a cracker.
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8
Remove the squid from the oven. While still warm, use a meat mallet or the back of a heavy knife to lightly pound the squid sheets. This breaks up the muscle fibers, making the final product tender.
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9
Using your hands or a pair of clean pliers, pull the squid apart into thin, wispy shreds (the 'Saki' in Saki Ika). Shred along the grain for the longest pieces.
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10
Heat a dry non-stick skillet over medium-high heat. Toss the shredded squid in the pan for 2-3 minutes until they become slightly golden and aromatic.
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11
In the final minute of toasting, drizzle the sesame oil and honey over the shreds, tossing rapidly to coat. This adds a beautiful sheen and a hit of fragrance.
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12
Remove from heat and immediately sprinkle with Shichimi Togarashi. Allow to cool completely before storing in an airtight container.
💡 Chef's Tips
For the best texture, always shred the squid while it is still slightly warm from the drying process. If you don't have a wire rack, use parchment paper but flip the squid every 30 minutes to ensure even drying. Avoid over-salting; remember that the flavors will concentrate significantly as the water evaporates during drying. If the squid becomes too tough, steam the shreds for 60 seconds to rehydrate them slightly before the final pan-toasting.
🍽️ Serving Suggestions
Serve in a small wooden bowl alongside a side of Japanese Kewpie mayonnaise mixed with a dash of soy sauce and extra chili powder. Pair with a crisp, cold Japanese Lager or a dry Junmai Ginjo sake to cut through the richness. Mix into a bowl of warm popcorn for a 'Hawaiian Hurricane' style snack twist. Use as a savory topping for Okonomiyaki (Japanese savory pancakes) or stir-fried Yakisoba noodles.