“Ika-Ninjin” (Dried squid and carrot pickles) is a must-have for New Year’s in Fukushima.
I make a large amount of it every year, but the “Ika-Ninjin” with the umami of dried squid is so delicious that we eat it in no time.
It is perfect as a side dish with rice or as a snack with sake. Also, it is delicious to make yakisoba or tempura with it.
INGREDIENTS: 4 servings
- 1 dried squid (surume, body only)
/or 50g shredded dried squid - 2 carrots
Pickled Sauce
- 100ml soy sauce
- 50ml mirin (sweet sake)
- 50ml sake
INSTRUCTIONS
STEP
Cut dried squid
- Rinse the dried squid and wipe off the water.
- Cut the dried squid with scissors horizontally into 4 cm (1.6 in) wide strips, then cut into thin strips lengthwise.
STEP
Cut carrots
- Cut the carrots into 4cm (1.6 in) long strips.
STEP
Pickle
- Put the sauce ingredients in a pot and heat over medium heat. When it boils, reduce the heat to low and simmer for about 1 minute, turn off the heat and cool.
- When the sauce has cooled completely, put dried squid, carrots, and sauce in a storage bag and mix. Put it in the fridge and let it pickle for a whole day.
NOTES
- You can also use 50g of pre-cut dried squid instead of 1 dried squid.
- Using a storage bag makes it easier to pickle with less sauce. When pickling in a pot, cover with plastic wrap and mix occasionally.
STORAGE
・It is ready to eat from the second day after pickling, and can be stored in the refrigerator for about 5 days.
