Entree: Japan – Chubu – イカの塩辛 ➤ Ika no shiokara (Salted, fermented squid made from chopped squid and its viscera, intensely salty and savory)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 24 hrs

Total 24 hrs

Ingredients

- 2 medium squid, approx. 1 lb (454 g) total, fresh, cleaned (bodies, tentacles, and viscera reserved)
- 4 oz (115 g) squid viscera (innards), cleaned and rinsed
- 2 tbsp (30 g) coarse sea salt, divided
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) granulated sugar (optional, to round flavor)
- 1/2 tsp (1 g) red pepper flakes or shichimi togarashi (optional)
- 1 tsp (5 ml) toasted sesame oil (optional)
- 2 scallions, thinly sliced, about 1 oz (30 g), for garnish

Instructions

1. Clean and prepare squid: remove heads, tentacles, and viscera from squid bodies. Rinse bodies and tentacles under cold water and pat dry. Reserve viscera separately. Slice squid bodies into thin strips about 1/4-inch wide and roughly chop tentacles; place in a bowl and lightly salt with 1 tbsp (15 g) sea salt. Refrigerate 20–30 minutes, then drain excess liquid and pat dry.
2. Prepare viscera mixture and ferment: gently rinse reserved viscera, then combine viscera with remaining 1 tbsp (15 g) sea salt, 2 tbsp (30 ml) sake, 2 tbsp (30 ml) mirin, 1 tbsp (15 ml) soy sauce, and 1 tsp (5 g) sugar in a non-reactive bowl. Mash or whisk to a uniform sauce. Mix in the chopped squid meat and tentacles until evenly coated. Add optional red pepper flakes and sesame oil if using.
3. Cure and store: transfer mixture to a clean jar, pressing down to remove air pockets. Cover and refrigerate for at least 24–48 hours to develop flavor; for stronger fermentation, chill up to 5–7 days. Always use fresh, high-quality squid and keep refrigerated.
4. Serve: serve a small portion chilled (about 1–2 tbsp per person) with steamed rice or as a bold accompaniment to sake. Garnish with thinly sliced scallions.