塩辛でなくイカの肝あえ #shorts

塩辛でなくイカの肝あえ #shorts

Surume squid – Open the body, remove the cartilage, and separate the body from the tentacles. Get the ink sac, split the forehead, remove the beak, take out the liver — it’s a delicacy — then remove the eyes. Scrape the tentacles, rub them with salt, add salt to water, and wash the tentacles. Pat dry, lightly dry in the air, boil off the alcohol from the sake, julienne the yuzu peel, open the liver and extract the contents. Take in the tentacles and cut them into pieces. Season the liver with salt and sake, then mix in the tentacles and yuzu. It’s not aged — rather than shiokara, it’s more like a liver marinade. Itadakimasu! As always, it’s delicious. Since it’s not aged like shiokara, there’s no waiting period. It retains a wonderful freshness. Try mixing it with squid liver!

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塩辛みたいに熟成させないからフレッシュ感にあふれている。　新鮮なスルメイカを用いるべし。

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