Steps

1. First, we'll explain the different types of squid. Their names can vary by region, including Sumiiika, Surumeika, Mongoiika, Aoriika, Yariika, and Shiroika.
   🕒 00:51
2. We'll prepare the Yariika. Insert your finger into the gills and peel them away to prepare it.
   🕒 01:25
3. For the Sumiiika, use a nerve-pinning stick or knife to pierce it, then remove the shell and innards. Extract the ink from the ink sac within the innards.
   🕒 01:52
4. Remove the shells and ink sacs from the Mongoiika, Yariika, Surumeika, and Shiroiika respectively, and check the ink. The innards of Surumeika are also delicious and can be used.
   🕒 03:24
5. Today, we'll be making squid ink pasta using two types: Sumiiika, which has plenty of ink, and Yariika, which has a milder flavor.
   🕒 05:02
6. Cut the body of the Yariika into bite-sized pieces with the skin on. Remove the eyes and beak from the innards and tentacles, then cut them into bite-sized pieces.
   🕒 05:46
7. For the Sumiiika, peel off the outer skin and the thin inner membrane to clean it. Cut the tentacles into bite-sized pieces and remove the cartilage. We'll also use a small amount of the body.
   🕒 06:25
8. Heat Olive Oil (to taste) in a pot, add Garlic (minced) (to taste) and Onion (sliced) (to taste) and sauté. Once the Garlic is fragrant, add the Onion.
   🕒 07:33
9. Once the Onions are sautéed, add the cut Sumiiika and Yariika to the pot and stir-fry.
   🕒 08:16
10. After lightly stir-frying the squid, add the squid ink and squid innards to each pot, crushing them with a wooden spatula as you stir-fry.
    🕒 09:00
11. Once everything is stir-fried, add Cooking Sake (Rice Wine) 50cc and stir while scraping the delicious bits from the bottom of the pot to evaporate the alcohol.
    🕒 10:26
12. Once the alcohol from the Cooking Sake (Rice Wine) has evaporated, add Canned Tomato Puree 100g to each pot and simmer.
    🕒 11:11
13. Taste the reduced sauce and adjust the flavor with Salt (to taste). [This is the key!] If you're using store-bought squid ink sauce, you can add it at this stage for delicious results.
    🕒 11:52
14. Add the boiled Spaghettini 160g to the sauce, draining it well, and toss to coat evenly.
    🕒 12:21
15. Finish by drizzling Olive Oil (to taste) over the top and mixing well to emulsify.
    🕒 12:50
16. Plate the pasta, sprinkle with Italian Parsley (minced) (to taste), and serve!
    🕒 13:35