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イカ刺し（韓国風イカ刺し）｜まかないチャレンジ!さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

Common squid : 150g
長ネギ : 1/3本
きゅうり : 1/2本
白ごま : 適量
醤油 : 少々
ごま油 : 少々
コチュジャン : 大さじ1
white sesame : Appropriate amount
卵黄 : 1個分

Time required

20minutes

Procedure

1) Preparing the squid 01:32
Separate the legs and body of the squid.
Remove the ink bag and remove the liver.
Cut the ends of the squid legs, open them and remove the eyes.
Separate the legs of the Japanese squid, remove the suckers, and cut into appropriate sizes.
Remove the bones from the squid body and wash with water (not listed).
Peel the emperor squid right sideways.
Peel the skin of the squid.
Open the body of the squid, wash it with water (not listed), and wipe to remove the fibers.
2) cut vegetables 16:09
Cut the green onion diagonally.
Cut the cucumber into strips.
3) cut the squid 17:57
Cut the body of the squid into thin pieces using a knife.
Place in a bowl.
4) 和える 19:04
3に醤油とごま油を入れて混ぜる。
コチュジャンを入れて混ぜる。
長ネギを入れて混ぜる。
5) 盛り付ける 20:34
お皿に4を盛る。
卵黄ときゅうりを乗せて完成。

Point

・You can use filleted Japanese squid.
・You can also cut the liver of Japanese squid and pickle it in soy sauce as a snack.
・When peeling the emperor squid, be careful not to pull it upwards.
・The skin of Japanese squid is double-layered, so be sure to peel it off at the same time.
・The amount of gochujang is up to your preference.
・You can add garlic if you like.