Marinated Squid Recipe | Kikkoman Corporation

Stylish and refreshing with tomato and basil.

Cooking time

20min

Calories

253kcal

Sodium

400mg

Nutrition facts are for one serving.
Time to marinate is not included in the cooking time.

Directions

Peel the skin from the squid body, slice up into 1.5 cm (0.4 in.) wide rings.
Mince the onion. To easily peel the tomato, lightly carve a cross shape into the skin and dip into boiling water. Quickly remove into a bowl of ice water, remove the skin and seeds, then cut up into 1 cm (0.4 in.) cubes. Remove fibrous strings from the celery, chop up into 1 cm (0.4 in.) cubes. Mince the fresh basil and parsley.
Remove seeds from the red chili pepper and cut into small rounds.
Pour (A) and the red chili pepper rounds into a deep tray and mix together well to prepare the marinade.
Quickly boil (1), remove into and soak in (4). Add in (2) and allow to marinate for awhile before serving.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Tomatoes - peeling

Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water into ice cold water and then use your hands to pull off the further loosened peel entirely.

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.