📝 About This Recipe
Ika no Shiokara is a pinnacle of Japanese chinmi (rare tastes), a deeply savory fermented squid dish that captures the essence of the ocean. This recipe utilizes the natural enzymes in the squid's liver to transform fresh surume ika into a buttery, salty, and complex appetizer. It is a bold, traditional delicacy that represents the heart of Izakaya culture, offering an unparalleled depth of flavor that is both addictive and sophisticated.
🥗 Ingredients
Main Components
- 2 large pieces Fresh Japanese Flying Squid (Surume Ika) (Must be sashimi-grade and extremely fresh)
- 2 pieces Squid Liver (Goro) (Reserved from the squid above; must be intact)
The Curing Mix
- 10 percent Sea Salt (Natural) (Calculated based on the weight of the liver)
- 1 tablespoon Sake (High quality junmai preferred)
- 1 teaspoon Mirin (Hon-mirin for subtle sweetness)
- 1/2 teaspoon Usukuchi (Light) Soy Sauce (For a touch of depth)
Aromatics and Finishers
- 1/2 teaspoon Yuzu Zest (Finely grated)
- 1/4 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 1/2 teaspoon Fresh Ginger (Grated into a fine paste)
- 1 teaspoon Koji (Optional) (To accelerate fermentation and add sweetness)
👨🍳 Instructions
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1
Begin by cleaning the squid. Gently pull the head and tentacles away from the body (mantle), ensuring the internal organs and the liver (the long, dark brown sac) remain attached to the head.
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2
Carefully detach the liver from the rest of the innards, being cautious not to puncture it. Remove the ink sac and discard. Rinse the liver lightly under cold water and pat completely dry with paper towels.
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3
Place the livers in a small bowl and coat them generously with sea salt. Cover with plastic wrap and refrigerate for 24 hours. This 'curing' process draws out moisture and concentrates the flavor.
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4
While the liver cures, clean the squid mantle. Remove the clear cartilage 'bone' and peel off the outer skin. Slice the mantle into thin strips (somen-style), roughly 2 inches long and 1/4 inch wide.
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5
Lightly salt the squid strips and let them sit in a colander in the fridge for 2 hours to firm up. Pat them very dry before proceeding; moisture is the enemy of good fermentation.
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6
After 24 hours, take the cured livers and gently scrape off the excess salt. Squeeze the creamy contents of the liver sacs into a clean, sterilized glass bowl, discarding the outer membrane.
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7
Add the sake, mirin, soy sauce, and grated ginger to the liver paste. Whisk vigorously until the mixture is smooth and emulsified.
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8
Add the prepared squid strips to the liver mixture. Toss thoroughly to ensure every piece of squid is coated in the rich, savory sauce.
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9
Transfer the mixture into a sterilized glass jar. Stir in the yuzu zest and Shichimi Togarashi for a bright, spicy aromatic finish.
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10
Seal the jar and place it 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 the mixture and ensure even fermentation.
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11
By day 3, the squid will have softened and the sauce will have thickened into a glossy, umami-rich coating. Taste a small piece; it should be salty, creamy, and deeply savory.
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12
Serve in small, chilled ceramic dishes. The Shiokara is now ready to be enjoyed as a true Japanese delicacy.
💡 Chef's Tips
Always use the freshest sashimi-grade squid possible, as the liver quality is paramount to the final flavor. Sterilization is key; ensure all jars and utensils are boiled or wiped with high-proof alcohol to prevent spoilage. If the flavor is too intense, you can mellow it by adding a little more mirin or a pinch of sugar during the mixing stage. Never skip the daily stirring; this introduces oxygen which helps the enzymes break down the proteins correctly. For a modern twist, add a few drops of squid ink to the mixture for a 'Kuro-zukuri' (black) style Shiokara.
🍽️ Serving Suggestions
Serve alongside a glass of chilled, dry Junmai Ginjo Sake to cut through the richness. Place a small dollop over steaming hot Japanese short-grain rice for a classic 'Ochazuke' base. Pair with crisp cucumber slices or daikon radish sticks to provide a refreshing textural contrast. Enjoy as a 'Sakana' (snack for alcohol) with a cold Japanese lager or a highball. Use as a secret ingredient in pasta, tossing it with spaghetti, butter, and nori for an umami bomb.