Salted kelp pickled squid, or konbuzuke ika, is a surprisingly simple yet incredibly flavorful Japanese side dish. This recipe transforms humble squid into a delightful culinary experience, showcasing the umami richness of kombu (kelp) and the subtle tang of a quick pickle. It's a perfect accompaniment to rice, noodles, or even enjoyed on its own as a light snack. The briny, slightly sweet, and pleasantly chewy texture of the squid is utterly addictive, and the vibrant color adds a touch of elegance to any meal.
This quick-pickling method ensures the squid retains its tenderness while absorbing the delicious flavors of the kelp and seasonings. Forget complicated techniques and lengthy marinades – this recipe is incredibly easy to follow, even for beginner cooks. Ready to experience the magic of salted kelp pickled squid? Let's dive into the step-by-step process outlined below.
Tools Needed
- Knife
- Kitchen Scissors
- Bowl
- Plastic Bag or Ziploc Bag
Ingredients
- Cucumber: 4 small (approx. 270g each)
- Salt: 1 teaspoon + 3/4 teaspoon
- Kelp (Salted)
- White Sesame Seeds
- Chili Pepper
- Lemon Juice
- Chicken Stock Powder
- Sugar
- Sesame Oil
- Squid
Step-by-Step Instructions
Step 1. Prepare the Squid and Cucumber
- Peel the skin off the squid, trying to peel it a little thicker. Cut off the blade part if it has one and cut the squid in half, then into thin slices.
- Prepare a bowl and add the cucumber. Sprinkle 3/4 teaspoon of salt and rub it lightly to remove bitterness. Let it sit for about 5 minutes.
- After 5 minutes, squeeze out the excess water from the cucumbers and put them in a plastic bag.
Step 2. Prepare the Marinade and Combine Ingredients
- Cut the chili pepper with kitchen scissors, removing the seeds (optional).
- Add salted kelp, lemon juice, chicken stock powder, sugar, chili pepper (optional), white sesame seeds, and sesame oil to the bag with the cucumbers.
Step 3. Marinate and Refrigerate
- Mix well, remove air from the bag, and seal it tightly. Refrigerate for 30 minutes.
Step 4. Taste and Serve
- After 30 minutes, taste and adjust the salt as needed. Serve and enjoy!
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Peel the squid skin thickly to avoid a stringy texture.
- If using cucumbers with leaves attached, add them for extra flavor.
- Squeeze out excess water from the cucumbers thoroughly before adding seasonings.
- Vinegar can be substituted for lemon juice.
- Omit chili peppers if you prefer a non-spicy dish.
Nutrition
- Calories: approximately 150-200
- Fat: 5-10g
- Carbs: 10-15g
- Protein: 15-20g
FAQs
1. Can I use dried kelp instead of fresh?
Yes, you can! Just rehydrate the dried kelp in hot water for about 15-20 minutes before using it. Make sure to squeeze out excess water before adding it to the squid.
2. How long can I store the pickled squid?
Stored properly in an airtight container in the refrigerator, your pickled squid should last for about 3-5 days. The flavor will actually deepen slightly over time.
3. What kind of squid should I use?
Fresh, cleaned squid tubes are best. You can usually find them at Asian grocery stores or well-stocked fish markets. Avoid frozen squid if possible, as the texture might be slightly different.
This simple recipe elevates a humble ingredient into a culinary delight, proving that delicious food doesn't need to be complicated. Enjoy the satisfyingly chewy texture and umami flavors of your homemade salted kelp pickled squid. We hope you'll add this easy and impressive side dish to your regular cooking repertoire!