Again, I got cleaned squid. I asked for 1 pound but I ended up with a bit more since the fish monger at our grocery store threw in the reaming squid since not much was left after my purchase. Again, I was not sure what I would make. I decided to quickly boil them so that they would last until I could decide. So I cooked the squid in boiling water with sake and salt for 30 seconds and drained. I kept the cooked squid in a sealable container in the refrigerator and served them as an appetizers over the next 5-6 days until we finished them. Apparently the quick blanch helped to keep them from going bad over that time. Although with karashi-sumiso sauce 芥子酢味噌 have been our most common way to have this, we had it like sashimi with soy sauce and wasabi ワサビ醤油, sautéed in butter with garlic, celery seasoned with soy sauce イカとセロリの炒め物, with black olive, olive oil and balsamic vinegar カラマリサラダ and this dish, seasoned with soy sauce and grated ginger.
The pickled myouga 茗荷の甘酢ずけ in sweet vinegar really made this dish, I also added sliced scallion.
Although the squid was tender due to the initial short boiling, I cut up the squid ring and also tentacles especially for my wife.
This is not a really a recipe.
I washed the squid, cut the body into rings and cooked for 30 seconds in boiling salted water with a splash of sake, drained and cooled. I placed then in a sealable container and refrigerated.
The dressing was a mixture of grated ginger and soy sauce. I sliced pickled myouga thinly and sliced scallion on bias thinly. This was really a simple and good dish. I thought the boiled squid I prepared was really good way to make it last for almost one week. Even the sautéed dish came out really good. Since the boiled squid does not exude liquid, it does not produce much sauce but the cooking time is short and the squid remained very tender. I found it sometimes better to prepare squid this way rather than making one dish since we enjoyed it several different ways during the week.