Photograph of the finished Ika somen

Japan · Mực thái sợi Ika somen

Ika somen

25 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.6 lb
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Wasabi Wasabi 0.4 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Spring onion Spring onion 1.4 oz

Method

  1. 1 Choose very fresh squid, clean it, and peel off the outer membrane.
  2. 2 Slice the squid body into flat pieces, dry them, and refrigerate them to firm up the meat.
  3. 3 Slice the squid into thin, even strips like noodles, slicing along the grain so the strips don't break.
  4. 4 Arrange the squid strips in a mound on a cold plate, then sprinkle with shredded nori seaweed.
  5. 5 Serve with soy sauce mixed with wasabi, grated ginger, and green onions.
Start cooking