Steps to Make Perfect Fresh Seafood! Squid Shiokara

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Before you jump to Fresh Seafood! Squid Shiokara recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Take the stairs. Rather than using an elevator, walk up the stairs to the floor you live or work on. While this will be difficult to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the top floors, you can still get out of the elevator first and climb up the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. That one flight of stairs—when taken a handful of times a day—can be just the added boost that your system needs.

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We hope you got benefit from reading it, now let's go back to fresh seafood! squid shiokara recipe. You can cook fresh seafood! squid shiokara using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Fresh Seafood! Squid Shiokara:

1. You need 1 of Japanese squid, sashimi-grade.
2. Provide 2 of squids' worth Japanese squid innards.
3. Take 200 ml of 3% salt.
4. Provide 1 of Red chili pepper.
5. Take 1 of Kombu.
6. You need 1/2 tsp of Sake.
7. You need 1/2 tsp of Mirin.
8. Take 1/4 tsp of Salt.

Steps to make Fresh Seafood! Squid Shiokara:

1. Prepare fresh Japanese squid..
2. Poke your fingers down into the body, and pull the innards out..
3. Cut the liver above the eyes, and pickle it in a generous amount of salt (not listed above) for longer than 12 hours..
4. Cut into the body to butterfly it, and wash the flesh (without the innards or cartilage)..
5. Pull off the outer skin membrane to give the dish a refined white appearance. Keep the outer skin membrane for a red appearance. The latter is richer. Prepare it as you like..
6. Soak the squid in a saline solution of 3% salt. It should soak for about 20 minutes..
7. After 20 minutes, drain and blot the excess water with a paper towel, then transfer to a colander to dry. If you're in a hurry, rely on an electric fan to speed up the drying. Do not set it in direct sunlight..
8. Remove the seeds from the red chili pepper, then slice it into thin rounds with kitchen scissors. Slice the kombu the same way..
9. After 1/2-1 day of drying, cut the squid into bite-sized pieces..
10. Thoroughly rinse the salt off of the liver, and blot off excess moisture. Put it on a cutting board and chop it with a knife. Transfer it to a bowl, and thoroughly combine it with the seasoning ingredients and the squid pieces..
11. Put it in an airtight container or vinyl bag, then store it in the refrigerator. Stir in up once a day..
12. After it marinates for 4-5 days, it's done. Be sure to stir it up once a day for the following days..
13. Try shiokara ochazuke (rice porridge) by topping rice with shiokara in a bonito and kombu dashi soup..
14. Try shiokara on top of a baked potato with a pat of butter! This is a popular way to eat shiokara in Hakodate, Hokkaido..

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