Shiokara

What to get ready

• Squid tubes 800 g
• Coarse salt 100 g
• Cooking sake 80 ml
• Ginger 40 g

Method

1. 1 Clean the squid thoroughly to remove any remaining ink sacs.
2. 2 Rub salt all over the squid and then let it drain in the refrigerator for a day to firm up the meat.
3. 3 Separate the squid liver, mix it with salt and sake to form a thick paste.
4. 4 Slice the squid into strips and mix well with the salted liver mixture, then put into a clean glass jar.
5. 5 Refrigerate for about a week, stirring once a day. When it develops its characteristic fermented aroma, it's ready to use.