Before eating raw
Squid can carry Anisakis parasites. Make this dish only after freezing the cleaned flesh at −20°C or below for at least 24 hours (Japan’s Ministry of Health guidance). Check the surface after thawing. Vinegar, salt, soy sauce and wasabi do not prevent it.
Method
- Pat the mantle dry, wrap it and seal in a freezer bag. Freeze at −20°C or below for at least 24 hours.
- Move it to the refrigerator half a day to a day before serving (slightly frozen is easier to slice).
- Check the surface for thin white threads.
- Slice about 5mm thick on the diagonal and serve on shiso with ginger soy sauce.
TipFreezing also softens the flesh and is said to bring out its sweetness. We do not recommend same-day sashimi.
Variations
- Squid “noodles”Cut into thin strips and serve with noodle dipping sauce and a quail egg yolk.
- Salt-and-lemon carpaccioLay thin slices flat and dress with salt, lemon juice and olive oil.
- Grill the armsRather than eating the arms raw, sauté them in soy butter for a second dish.
Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/