Shizuoka Food Information Center
Recipes
JA Izu Taiyo Nobuki
Wild squid with vinegar miso sauce
- Vegetables
- Japanese style
Ingredients (For 4 people)
| True squid (Japanese common squid) | 1 Cup |
| JA Izu Taiyo Nobuki | 400g |
| salt | 45g |
| Vinegar miso | ||||||||||||
|
Method
To make the vinegared miso, mix all the ingredients except the vinegar well with a whisk, transfer to a pot, simmer over medium heat, and knead with a wooden spoon for about 5 minutes. Add vinegar, knead, transfer to a bowl and let cool.
Sprinkle 20g of salt on the Nobuki and shred.
Add 20g of salt to boiling water and boil ❷ for about 1 minute. Soak under running water for about 20 minutes, peel, and drain in a colander.
Cut the body part of the squid, remove the cartilage and internal organs, and wash with water. Sprinkle lightly with salt and drain.
Bundle the butterbur to the size of the inner diameter of ❹ and insert it all at once into the body of the squid (injection).
Place in a boiling steamer and steam over medium heat for about 8 minutes, then cut the squid into 1cm wide pieces and sprinkle with vinegared miso.
Key Points
- Leftover vinegared miso will last for several weeks if stored in the refrigerator.
・To enjoy the texture and aroma of Nobuki, be careful not to over-boil or over-steam it.
*Recipe provided by: Yasuhiro Suzuki, creator of the Fujinokuni food capital
Recommended ingredients from Shizuoka Prefecture
Izu Taiyo Nobuki
We have been working to improve the quality of our products by selectively selecting the strong-scented Nobuki that has been growing wild in the Izu region for a long time. It has a rich aroma, taste, and overwhelming beauty.
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