Entree: Japan – Kyushu – 呼子イカ ➤ Yobuko Ika (Fresh Yobuko squid prepared as sashimi or lightly blanched squid served with simple condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 1 min

Total 12 min

Ingredients

- 2 whole fresh Yobuko squid, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) soy sauce
- 1 tsp (5 ml) wasabi paste
- 1 tbsp (15 ml) grated fresh ginger
- 2 shiso leaves
- 1 small lemon or sudachi, quartered
- Ice water for shocking
- 1 tbsp (15 ml) rice vinegar (optional, for a light dressing)
- 1 small daikon, julienned for garnish (optional)

Instructions

1. Rinse the squid under cold running water. Pull the head and tentacles gently from the mantle, remove the innards and transparent quill, and peel away the thin skin if desired. Reserve tentacles and bodies separately.
2. For sashimi: slice the mantle into thin rings or score and slice into thin strips; slice the tentacles into bite-sized pieces. For lightly blanched: bring a pot of water to a rolling boil, salt lightly, blanch the whole mantle for 8–12 seconds until just opaque, then immediately plunge into ice water to stop cooking; slice as above.
3. Arrange squid slices on chilled plates with shiso, daikon, and lemon/sudachi wedges. Serve with soy sauce mixed with a little grated ginger or wasabi on the side; eat immediately for best texture and flavor.