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野村友里 春夏秋冬 おいしい手帖|烏賊づくし

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Fuzuki (July) : Squids ala carte

July is the season when the sun glimmers with heat, taking away your energy and stamina. It is tempting to eat ice cold easy to chew food, but it is very important to eat high nutrient food to maintain energy effectively. Squid is low in calories but high in protein which is a very clever diet for the hot summer season.

Key notes: To prevent from shrinking, slice grids with a knife on the surface. Fresh cuttlefish intestines are edible and a delicacy to enjoy.

How to prepare squid

1. With your right hand, squeeze both sides of the eyes, and slowly take out the tentacles and intestines by sticking your left index and middle finger inside the body.

2. Pull out the cartilage from the body, brake off the fin and peel off skin.

3. Slice the body in half where the cartilage was, take out remaining intestines and membranes, rinse with running water and clean with cloth or paper towel. Scrape off skin from body and fin.

4. To cut squid tentacles, slice with knife under the eyes and take apart the innards. Cut between the eyes to take out beak and cartilage. Discard 1-2cm of the edges from the tentacles, and sucker. Slice off ink sac from the intestines.

Squids ala carte

【Vinegar-ed Squid with cucumber】appropriate portion
Squid (spear squid, to eat raw, body) 1
Cucumber 2 (salt)
Seaweed (dry salted, to leave in water)
Myoga Japanese ginger (diced)
Asatsuki chive (minced)

【Vinegar gelee】
Dashi broth 3 tablespoons
Rice vinegar 4 tablespoons
Light soy sauce 1 tablespoon
Mirin Rice wine 1 tablespoon
Sugar 1 tablespoon
Gelatin bar 10g
Red tade sprouts

【Squid noodles】

【Grilled Squid tentacles and Manganji pepper】(1 cuttlefish and intestine)
Salt intestine and leave in refrigerator for 30 min. On a heated grill, cook tentacles, fin, and pepper. Put intestines on aluminum foil, sprinkle sake and leave till well cooked, mix with cuttlefish. Take off stem and seed from pepper and cut in small pieces. Serve with dry chili pepper.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com