Yamaguchi Ika Club
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03THE IKA KITCHEN

Simmered spear squid

Tender spear squid is best simmered briefly. In spring, egg-laden females make it a feast.

Simmer 20min, approximate 2 servings Good withSpear squidSwordtip squid

Method

  1. Remove arms, innards and cartilage and rinse. Keep the mantle whole; trim eyes and beak from the arms and cut them up.
  2. Bring the water, seasonings and ginger to a boil.
  3. Add the squid and cook 4–5 minutes over medium heat, basting, until cooked through.
  4. Lift out the squid, reduce the liquid slightly, then return the squid and coat.

TipSquid toughens with moderate cooking. Either simmer it briefly, or go long (30+ minutes) until it softens again.

Variations

  • Egg-laden spear squidIn spring, simmer females with their eggs inside, making sure the eggs are cooked through.
  • With daikonFollow the ginger-simmered squid & daikon recipe for a long, slow version.
  • With taroSimmer parboiled taro first and add the squid at the end.
More recipes

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

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