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
- Boil the sake and mirin to cook off the alcohol, add the soy sauce and chill thoroughly.
- Rinse and dry the squid and put them whole—innards and all—into a freezer bag with the marinade.
- Lay the bag flat and freeze at −20°C or below for at least 24 hours.
- Take it out half-thawed and slice into rings; the liver is eaten too.
TipThe marinade does not kill parasites—the freezing does. Use only very fresh squid.
Variations
- Okizuke rice bowlLay slices over hot rice with shredded nori.
- Wrapped in shisoWrap slices in shiso leaves as a snack.
- GrilledThaw and grill whole for a smoky, savory version—cook it through.
Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/