Shiokara

塩辛 · Shiokara

Ingredients5

• fresh squid with liver600 g
• salt60 g
• sake30 ml
• mirin15 ml
• fresh ginger10 g

Method

1. Separate the squid liver from the body, discard the eyes, beak, and ink sac, and peel the skin if it comes away easily.
2. Chop the squid meat very finely and mash the liver until smooth.
3. Grate the ginger and mix it with the squid meat, liver, salt, sake, and mirin until evenly combined.
4. Pack the mixture tightly into a clean jar, press out air pockets, and cover the surface.
5. Refrigerate for about 7 days, stirring once a day, until the mixture darkens, softens, and tastes salty and fermented.
6. Serve in small amounts with rice or as a condiment.