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Japanese

Chinmi

Ika no shiokara, the best known of Japan's chinmi "rare tastes" \u2014 strips of raw squid cured in their own salted liver until glossy, savoury and faintly sweet. A tiny dish eaten cold with sake or spooned over hot rice.

Lunch & dinnerSnacksUnder 400 kcalUnder 20g carbsUnder 30 min
30 minMedium65 kcalper serving
Chinmi

Method

  1. Take 1 very fresh squid and pull the head and innards gently from the body. Cut the liver free where it joins the guts, taking care not to nick the silvery ink sac, and discard everything else. Pull out the transparent quill, cut the tentacles away just below the eyes and push out the beak.
  2. Lay the liver in a small dish and bury it completely in 10 g of the sea salt. Cover and refrigerate 12-24 hours: the salt draws out water and firms the liver to a dense, buttery paste. Meanwhile peel the fine skin from the body, rinse body and tentacles briefly in cold water, pat thoroughly dry, wrap in kitchen paper and chill overnight so no free moisture remains.
  3. Wipe the salt off the liver, rinse it quickly in a splash of sake or cold water and pat dry. Press it through a fine sieve into a bowl with the back of a spoon, leaving the membrane behind, then beat in 2 tsp sake, 1 tsp mirin and the remaining 5 g sea salt until smooth and glossy.

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Per serving

65kcal
3gprotein
12gcarbs
0gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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