[HOW to MAKE] IKA-no-SUGATA YAKI, grilled whole squid, Robatayaki-style.

This time, TAKE will be making IKA-no-SUGATA -YAKI, grilled whole squid.

Squid is a food that has been eaten in Japan since ancient times. According to the Sannai-Maruyama Jomon ruins in Aomori Prefecture, located in northern Japan, squid has been eaten in Japan since the Jomon period.

The Jomon period was from approximately 12,000 to 2,500 years ago, and the Sannai-Maruyama Jomon ruins that was used from around 5,900 years ago to 4,300 years ago.

[RECIPE]
First, remove the squid's guts.
Insert fingers inside the squid and remove the part where the body is connected to the gut.
Gently pull the gut out of the squid.
The black part on the underside is where the squid ink is.
Remove the eyes.                                            
Remove the squid's mouth ( Karasu-Tombi or Jaw plate）
Pull out the soft bone that corresponds to the squid's spine.
Wash the squid's internal organs thoroughly and remove them.
Make cuts so that the flavor can penetrate the inside.

Seasonings.
2 tablespoons soy sauce.
1 tablespoon sake.
1 tablespoon mirin.
1 teaspoon sugar.

Put them in a bag, add the prepared squid, mix well, and leave for 10 minutes.

Grill it on a Robata Yaki machine.
The smell of burnt soy sauce will fill the room.  Nice smells!

It takes about 3 minutes to cook on each side.


[Table of contents]
0:00 Today's dish
0:15 Preparation
1:58 Grill
2:38 Finish
3:02 Ending

Thank you for watching.
See you next week.

Jomon Sannai Maruyama Site, Aomori, Japan
https://sannaimaruyama.pref.aomori.jp...

This channel
Japanese Home Cooking Channel by Take-san
   / @louise_cooking  

Sister site Louise and Azz, sometimes Lili
   / @louisecoach  


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