Japanese Squid Shiokara on Rice
| 1 Serving | |
| Rice | 1 Serving |
| Japanese Shiokara (Shiokara is a food in Japanese cuisine made from various marine animals. It consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera is mixed with about 10% salt and 30% malted rice. It is packed in a closed container and fermented for up to a month). | As needed |
| Chopped long leek | 30g |
| Carrots | 20g |
| Men-tsuyu (Men-tsuyu is a Japanese soup base used in soba and udon noodle dishes. It’s made from sake, mirin, soy sauce, konbu, and katsuobushi (dried bonito flakes). | 10cc |
| Sesame Oil | 20cc |
| Chopped dried seaweed (Nori) | As needed |
| White sesame seed | As needed |
| Thin Japanese chives | As needed |
作り方
1
Run water through the long leek and carrots for about 5 minutes then mix in the Men-tsuyu and sesame oil.
2
Put rice in a bowl. Top it with the shredded vegetables and Shiokara. You can also add white sesame seeds, chives and chopped Nori (dried seaweed) to taste.
コツ・ポイント
You can also enjoy this meal with other regular Shiokara.
このレシピで使用しています！
Ika Honmi Tsukuri Shiokara (skinned squid Shiokara)
This squid Shiokara is made from only the skinned flesh of fresh squid sashimi. The legs and ears are not used and the skin is also removed so there is no fishy smell. The squid has a refined taste.