📝 About This Recipe
Shiokara is the soul of Japanese 'chinmi' (rare tastes), a deeply savory, fermented delicacy made from fresh squid cured in its own rich liver. This recipe captures the essence of the Izakaya experience, offering a complex profile that is simultaneously salty, creamy, and brimming with oceanic depth. It is a labor of love that transforms simple seafood into a sophisticated condiment through the ancient art of fermentation.
🥗 Ingredients
The Seafood
- 2 large Fresh Whole Squid (Must be sashimi-grade; approximately 500-600g total)
- 2 pieces Squid Liver (Goro) (Reserved from the whole squid; must be intact and dark)
The Curing Mix
- 10 % Sea Salt (Calculated by weight of squid meat and liver; use high-quality natural sea salt)
- 2 tablespoons Sake (High quality, dry style)
- 1 tablespoon Mirin (Hon-mirin preferred)
- 1 teaspoon Shoyu (Soy Sauce) (Light or dark depending on color preference)
Aromatics and Flavor Enhancers
- 1 teaspoon Yuzu Zest (Finely grated; can substitute with lemon zest)
- 1/2 teaspoon Fresh Ginger (Grated into a fine paste)
- 1/4 teaspoon Togarashi (Chili Flakes) (Optional, for a hint of heat)
- 1 tablespoon Koji (Rice Malt) (Optional; helps accelerate fermentation and adds sweetness)
👨🍳 Instructions
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1
Thoroughly clean the squid by gently pulling the head and tentacles away from the body (mantle). Carefully remove the long, dark silver organ—this is the liver (goro). Set the liver aside on a small plate and discard the rest of the innards and the clear 'pen' from inside the mantle.
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2
Rinse the squid mantle and tentacles under cold running water. Pat them extremely dry with paper towels. Any excess moisture will prevent proper curing and may cause spoilage.
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3
Generously coat the reserved squid livers with sea salt. Place them in a small strainer over a bowl, cover with plastic wrap, and refrigerate for 24 hours. This draws out excess moisture and firms up the liver.
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4
Remove the skin from the squid mantle by pulling it back from the corner. Slice the mantle into thin strips (somen-style), about 2 inches long and 1/4 inch wide. Cut the tentacles into bite-sized pieces.
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5
Place the sliced squid meat in a bowl and toss with about 1 teaspoon of salt. Cover and refrigerate for 12-24 hours alongside the liver to begin the curing process.
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6
After 24 hours, take the salted livers and gently squeeze the creamy interior out of the thin outer membrane into a clean glass bowl. Discard the membrane.
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7
Whisk the liver paste with the sake, mirin, soy sauce, and grated ginger until the mixture is smooth and emulsified.
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8
Rinse the salted squid meat briefly under cold water to remove excess salt, then pat it bone-dry. This is critical for the final texture.
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9
Combine the dry squid meat with the liver sauce. Add the yuzu zest, togarashi, and koji (if using). Stir thoroughly to ensure every piece of squid is coated.
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10
Transfer the mixture into a sterilized glass jar. Ensure there is at least an inch of headspace at the top.
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11
Store the jar in the refrigerator. For the first 3-5 days, open the jar once a day and stir the mixture with a clean spoon to aerate it and ensure even fermentation.
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12
Taste the Shiokara after day 3. It is ready when the sharp 'raw' ocean scent transforms into a deep, mellow, and savory aroma. It can be aged for up to 10 days for a stronger flavor.
💡 Chef's Tips
Cleanliness is paramount; ensure all jars and utensils are sterilized with boiling water before use to prevent bad bacteria growth. Always use the freshest sashimi-grade squid available; the quality of the liver dictates the entire flavor profile. If the mixture seems too salty after the first day of fermentation, you can add a splash more mirin to balance the flavors. Stirring daily is not just a suggestion—it introduces oxygen which helps the beneficial enzymes break down the proteins into amino acids (umami). For the best texture, ensure the squid is patted completely dry after the initial salt cure; moisture is the enemy of a good Shiokara.
🍽️ Serving Suggestions
Serve a small dollop atop a bowl of steaming hot Japanese short-grain rice (Ochazuke style). Pair with a glass of chilled, dry Junmai Sake to cut through the richness of the liver. Use as a topping for chilled silken tofu (Hiyayakko) with chopped scallions. Spread a small amount over a hot, buttered baked potato—a surprisingly popular Hokkaido-style pairing. Enjoy as a 'Sakana' (snack with alcohol) alongside crisp cucumber slices to provide a refreshing crunch.