【くさみなし！】自家製イカの塩辛のレシピ・作り方

It's surprisingly easy to make homemade salted squid. We'll also show you how to fillet the squid. Homemade salted squid has no smell and is very delicious! It can be eaten as is as a snack with sake, or in stir-fries. *If you like, please subscribe to our channel! https://bit.ly/32atVNS Click here for detailed recipes↓ http://www.futari-gohan.jp/salted-squid/ *** [A new book that took more than a year to create has been released!] "Seasonal Preservation Made Easy with Ziploc Bags" For those who want to try seasonal handicrafts. Use the bag to quickly make as much as you can eat. Miso making, pickled plums, plum syrup, pickled in rice bran, kimchi, amazake, etc. If you are interested, I would be happy if you could pick it up↓ https://www.amazon.co.jp/dp/4259566482 [Also on sale now!] "Convenient Pickled Vegetables" We created this with the idea that you can eat plenty of vegetables even when you are busy. https://www.amazon.co.jp/dp/4074390558 *** Please follow us on social media! Instagram:   / misa_enomoto   Twitter:   / misa_enomoto   *** For business inquiries, please contact us here. https://www.futari-gohan.jp/contact/ *** #Salted squid #Snack #Easy snack #Recipe #Misa Enomoto's seasonal cooking #Cooking #Misa Enomoto #Recipe video #Cooking video #Salted squid --- ● Homemade salted squid ■ Materials (easy to make) 1 cup of squid (for sashimi) Salt Sake appropriate amount ■ How to make [Preparation] Judge squid and prepare liver and torso (* Please refer to the video for detailed recipe handling.) The squid pulls out the foot with the liver from the torso. Cut off the liver at the root and cut off the upper part of the liver (stomach) Slowly remove the ink bag on the back of the liver. (* Because only the body and liver are not used, please use stir-fry, miso soup, pan, etc.) Pull out the cartilage from the torso. Put your finger between the fin and the torso and peel the skin [1] Wash the inside of the body with water and open it with a kitchen knife. Wash the torso and liver with water and wipe with kitchen paper. Cut the bottom 1cm, sprinkle with sake, and sprinkle salt on both sides. The liver is sprinkled with sake and sprinkled with salt. [2] Put the torso and liver on top of the bowl and leave it in the refrigerator for a day. (* Smell comes off and falls under the barrier) [3] Wash the torso and liver after one day and wipe off the moisture. Cut the torso into three equal widths and shred. Cut the liver in half, squeeze the inside out with a spoon, and crush with a spoon to make it smooth. [4] Combine torso and liver. Transfer to a clean container and leave for one day. (※ It is good to freeze and thaw once when eating to prevent parasites called Anisakis) ★ Point Thaw in the refrigerator when eating. Stir with clean chopsticks daily and store in the refrigerator for about a week.