Miso Squid (Ika No Misozuke) Recipe | James Beard Foundation
Miso Squid (Ika No Misozuke) "We are fortunate to have a constant supply of very fresh squid in Japan which stands up to the miso in this recipe.
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Cooking tools:
- Chef's knife
- Cutting board
- Wire-mesh strainer
- Kitchen towel
- Dinner plate
- Rubber scraper
- Mixing bowl
- Grill
- Oven
- Refrigerator
Ingredients
- 5 small fresh squid (about ⅓ pound/150 grams each)
- ½ teaspoon fine sea salt
- 1 tablespoon sake
- 4 tablespoons brown rice or barley miso
- 1 to 2 small dried red chiles, sliced into fine rings
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