【自宅で本格的な味】イカの塩辛の作り方/アニサキス対策/スルメイカ/柚子

We have explained how to make salted squid for people who are concerned about anisakis. This method means that even those who are concerned about anisakis can eat the squid safely. The liver is usually left to sit for one day, but with this method, the flesh is frozen so the liver needs to sit for three days. [Table of Contents] 0:00 Overview 0:13 Things to Keep in Mind When Making Shiokara 0:25 Two Ways to Prevent Anisakiasis 1:18 How to Remove the Liver 1:46 Remove the Impeller 2:09 Remove the Carapace 2:16 Open the Carapace with a Knife 2:28 Remove the Innards 2:36 Remove the Skin with Care 3:26 Cut Off the Tough Parts 4:16 Freezing Time 4:24 Preparing the Liver 4:59 Thawing the Meat 5:13 Dehydration 7:05 Making the Threads 8:00 Tossing the Liver 8:39 Straining the Liver 9:58 Tips for Making It Delicious 10:31 Transfer to a Clean Container 10:44 Let it Simmer until it's Mellow 11:45 Serve 12:10 Conclusion