Kurozukuri (Squid Salted And Mixed With Its Own Ink) ｜ Our Regional Cuisines

1. Slice the squid and remove the belly. Then, peel off the skin. Don't forget to take out and keep aside the gut and ink pouch.

2. Season the gut with some extra salt, place it in a tray, and refrigerate it overnight. Similarly, sprinkle a little salt on the squid flesh and store it in a well-ventilated place or in the refrigerator without wrapping. Make sure to store the ink bag in the refrigerator and wrap it in plastic.

3. After letting the squid sit overnight, cut the flesh into strips about 5 mm wide.

4. Rinse the salt off the gut by washing it with water, then remove the gut and place it in a bowl. Take out the ink from the ink bag, put it in the same bowl, and mix well while crushing the gut with a spoon.

5. Put in the sliced meat, mix everything well, and refrigerate it again overnight to finish.