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1
Prepare fresh Japanese squid.
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2
Poke your fingers down into the body, and pull the innards out.
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3
Cut the liver above the eyes, and pickle it in a generous amount of salt (not listed above) for longer than 12 hours.
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4
Cut into the body to butterfly it, and wash the flesh (without the innards or cartilage).
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5
Pull off the outer skin membrane to give the dish a refined white appearance.
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6
Keep the outer skin membrane for a red appearance.
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7
The latter is richer.
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8
Prepare it as you like.
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9
Soak the squid in a saline solution of 3% salt.
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10
It should soak for about 20 minutes.
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11
After 20 minutes, drain and blot the excess water with a paper towel, then transfer to a colander to dry.
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12
If you're in a hurry, rely on an electric fan to speed up the drying.
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13
Do not set it in direct sunlight.
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14
Remove the seeds from the red chili pepper, then slice it into thin rounds with kitchen scissors.
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15
Slice the kombu the same way.
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16
After 1/2-1 day of drying, cut the squid into bite-sized pieces.
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17
Thoroughly rinse the salt off of the liver, and blot off excess moisture.
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18
Put it on a cutting board and chop it with a knife.
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19
Transfer it to a bowl, and thoroughly combine it with the seasoning ingredients and the squid pieces.
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20
Put it in an airtight container or vinyl bag, then store it in the refrigerator.
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21
Stir in up once a day.
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22
After it marinates for 4-5 days, it's done.
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23
Be sure to stir it up once a day for the following days.
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24
Try shiokara ochazuke (rice porridge) by topping rice with shiokara in a bonito and kombu dashi soup.
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25
Try shiokara on top of a baked potato with a pat of butter!
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26
This is a popular way to eat shiokara in Hakodate, Hokkaido.
