Name: Squid and Carrot Pickle (Ika Ninjin) by 【賛否両論】笠原将弘の料理のほそ道
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: Approx. 4 servings
Ingredients: Dried Surume Squid 80g; Carrot 1 large; [A] Cooking Sake (Rice Wine) 100cc; [A] Mirin (Sweet Rice Wine) 3 tbsp; [B] Soy Sauce 3 tbsp; [B] Sugar 2 tbsp; [B] Kombu (Dried Kelp) 5g

Squid and Carrot Pickle (Ika Ninjin)

by 【賛否両論】笠原将弘の料理のほそ道

Fukushima Prefecture's beloved local dish, 'Ika Ninjin,' recreated by Masahiro Kasahara of 'Sanpi Ryōran' under the guidance of local Fukushima native, Yabe-san. This exquisite dish serves as a perfect appetizer with drinks or a delightful side for rice, and it keeps well. Experience the nostalgic yet fresh flavor, packed with the savory essence of dried squid and carrots. Give this recipe a try!

Ingredients

Main Ingredients (Approx. 4 servings)

Dried Surume Squid 80g
Carrot 1 large

Seasonings

[A] Cooking Sake (Rice Wine) 100cc
[A] Mirin (Sweet Rice Wine) 3 tbsp
[B] Soy Sauce 3 tbsp
[B] Sugar 2 tbsp
[B] Kombu (Dried Kelp) 5g

Steps

Prepare the pickling liquid first.
🕒 02:33
Combine Cooking Sake (Rice Wine) 100cc and Mirin (Sweet Rice Wine) 3 tbsp in a pot and bring to a boil. **Key Tip:** Ensure the alcohol content evaporates completely. Once the flames flare up, extinguish them with a lid.
🕒 02:43
Once the alcohol has evaporated, remove from heat. Add Soy Sauce 3 tbsp, Sugar 2 tbsp, and Kombu (Dried Kelp) 5g. Simmer briefly until the sugar dissolves.
🕒 03:14
Remove from heat before it reduces too much. Let the pickling liquid cool completely.
🕒 03:38
Wash the carrot without peeling and cut it into lengths of approximately 5cm.
🕒 04:30
Thinly slice the carrot, then stack the slices and julienne them into matchstick-thin strips. **Key Tip:** You can also use a mandoline slicer for this.
🕒 05:48
The Kombu (Dried Kelp) softened in the pickling liquid should now be julienned to a similar length as the carrots.
🕒 07:42
Prepare 80g of Dried Surume Squid, which can be store-bought pre-cut.
🕒 04:21
Place the sliced Carrot, Kombu (Dried Kelp), and Dried Surume Squid into a container.
🕒 08:29
Pour in the cooled pickling liquid and mix everything thoroughly to ensure an even distribution.
🕒 08:36
Cover the container and refrigerate for 2 to 3 days. **Key Tip:** Resist the urge to eat it immediately; allowing it to rest will rehydrate the squid, making it plump, and meld the flavors throughout.
🕒 09:46
After 2 days, the squid will be plump and the carrots tender. The dish is ready. Transfer to a serving dish.
🕒 10:16