📝 About This Recipe
A cornerstone of Japanese izakaya culture, Ika no Shiokara is a bold, fermented delicacy that captures the deep, briny essence of the sea. This 'chinmi' (rare taste) combines tender strips of fresh squid with its own rich, salted liver to create a complex, funky, and buttery flavor profile. It is the ultimate expression of traditional preservation, offering a powerful umami punch that is both sophisticated and deeply satisfying for the adventurous palate.
🥗 Ingredients
The Squid
- 2 large Fresh Whole Squid (Must be sashimi-grade; approximately 500-600g total)
- 5 percent Sea Salt (Calculated based on the weight of the squid meat and liver)
The Fermentation Paste
- 2 pieces Squid Liver (Goro) (Reserved from the whole squid)
- 1 tablespoon Sake (High quality, dry style)
- 1 teaspoon Mirin (Hon-mirin preferred)
- 1/2 teaspoon Yuzu Zest (Finely grated; adds brightness)
- 1/4 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/2 teaspoon Ginger Juice (Freshly squeezed from grated ginger)
For Serving
- 2 inch piece Daikon Radish (Grated and lightly drained)
- 1 stalk Scallions (Thinly sliced on a bias)
👨🍳 Instructions
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1
Carefully clean the squid by pulling the head and tentacles away from the mantle (body). Be extremely gentle to ensure the silver liver sac (goro) remains intact and does not rupture.
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2
Detach the liver from the head and entrails. Remove the ink sac and discard. Place the livers in a small bowl, sprinkle generously with sea salt, and let them sit in the refrigerator for 24 hours to draw out moisture and firm up.
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3
Prepare the mantle by removing the clear cartilage 'pen' and peeling off the outer purple skin. Rinse the meat under cold running water and pat extremely dry with paper towels.
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4
Slice the squid mantle into thin strips, approximately 1.5 inches long and 1/4 inch wide. If using tentacles, remove the suckers and chop into similar bite-sized lengths.
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5
Place the squid meat in a bowl, sprinkle with a pinch of salt, and let it air-dry in the refrigerator, uncovered, for 2-3 hours. This step is crucial for achieving the right chewy-tender texture.
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6
After 24 hours, take the salted livers and gently rinse off the excess salt. Pat them dry. Squeeze the creamy contents of the liver 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 sake, mirin, and ginger juice until smooth and emulsified.
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8
Combine the dried squid meat with the liver paste. Weigh the entire mixture. Calculate 4-5% of that weight and add that amount of sea salt to the bowl.
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9
Add the yuzu zest and shichimi togarashi, then stir thoroughly with a clean spoon until every piece of squid is coated in the rich, orange-hued paste.
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10
Transfer the mixture into a sterilized glass jar. Press down to remove any air pockets and seal the lid 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 mixture with a clean spoon to aerate and ensure even fermentation.
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12
The Shiokara is ready when the sharp 'raw' scent mellows into a deep, savory aroma and the sauce has thickened slightly. Serve in small chilled bowls.
💡 Chef's Tips
Always use the freshest, sashimi-grade squid available; since this is a raw fermented product, quality is paramount. Hygiene is critical: ensure all bowls, jars, and spoons are sterilized with boiling water before use to prevent bad bacteria growth. If the flavor is too intense for you initially, increase the amount of yuzu zest or add a little more ginger juice to cut through the richness. Don't skip the drying steps; removing moisture from the squid and liver is what allows the salt to preserve the dish effectively without it becoming watery. For a milder version, you can reduce the fermentation time to just 2 days, though the depth of flavor will be less pronounced.
🍽️ Serving Suggestions
Serve a small dollop over a bowl of steaming hot Japanese short-grain white rice for a classic 'ochazuke' style breakfast. Pair with a dry, cold Junmai Ginjo sake; the acidity of the sake beautifully cuts through the creamy, salty liver sauce. Place a spoonful atop a slice of chilled silken tofu (Hiyayakko) for a refreshing contrast in textures. Enjoy it alongside crisp cucumber slices or lightly pickled daikon to provide a crunchy, fresh counterpoint to the soft squid. For a modern twist, toss a tablespoon of shiokara into hot pasta with butter and nori for an instant 'umami bomb' sauce.