Yamaguchi Ika Club
日本語 EN
YAMAGUCHI FISHING JOURNAL

03THE IKA KITCHEN

Boiled firefly squid with vinegar miso

A small savory plate made with ready-cooked firefly squid.

Dress 10min, approximate 2 servings

Method

  1. Use a fully cooked product and follow its package instructions. Remove eyes and beaks if preferred.
  2. Thinly slice the cucumber and pat off excess moisture.
  3. Mix miso, rice vinegar and sugar into a smooth dressing.
  4. Dress just before serving. Add a little prepared mustard if you like.

TipVinegar dressing does not make raw squid safe. Use fully cooked squid.

More recipes

Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/

More from the kitchen

Sauté 15min Squid & broccoli with soy butter A quick skillet of squid and broccoli with fragrant soy butter. Bigfin reef squidKisslip cuttlefishGolden cuttlefish Ingredients & steps Simmer 35min Ginger-simmered squid & daikon Tender daikon in a ginger-soy broth, made for a bowl of rice. Spear squidKisslip cuttlefish Ingredients & steps Pasta 25min Garlic & tomato squid pasta A weekend pasta that works with properly thawed frozen squid, too. Golden cuttlefishKisslip cuttlefishSwordtip squid Ingredients & steps