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A soy sauce on the sweet-side, [8] or a marinade blending soy sauce with (sweet) mirin are said to be used. [9]Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available [10] for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper: [11]
Katsu ika odori-don (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. [1]
At port towns where the caught squid are brought ashore, the freshly caught squid are semi-translucent, [2] have excellent texture, and are "marvelously sweet, especially the morning-caught squid shipped alive". [2] In Japan, the abundantly caught surume ika or Japanese flying squid, available from early summer onwards, is used to make this dish.
Add the asparagus tips to the pasta and toss. In the skillet, heat the remaining 1 tablespoon of oil. Add the bread crumbs and cook over moderate heat, stirring, until golden.
Ikayaki, or grilled squid. Ikayaki (いか焼き, イカ焼き, or 烏賊焼) is a popular fast food in Japan.In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size. [1]
Heat the oil in a large skillet over medium-high heat. Add the bell pepper and garlic and cook for 3 minutes, until soft. Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring frequently. Add the tomato sauce and red pepper flakes and bring to a simmer. Simmer for 3 to 5 minutes, until the calamari is tender.
When soy sauce was poured over the squid, the sodium triggered a chemical reaction that made the muscles spasm, creating the illusion it was moving its arms on its own.
Odorigui (踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine. Odorigui refers to the consumption of live seafood while it is still moving, or the consumption of moving animal parts. [1] Animals usually consumed in odorigui style include octopus, squids, ice gobies, and other similar animals.