Recipe for Fuzuki (July) : Squids ala carte
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
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
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)
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
【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.
Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com