Carrot Salad with Dried Squid
This salad is called “Ika-Ninjin”. “Ika” means squid and “Ninjin” means carrot.
“Ika-Ninjin” is one of local dishes of Fukushima Prefecture. It is always stocked in the refrigerator at home, and it’s served at any restaurant, sometimes even at the western style restaurant.
The recipe is very simple, but it should be difficult to get the dried squid “Surume” in your country.
If you can get “Sakiika” (recommended minimum seasoned), you will use instead of it.
- Shred the carrot, and cut the body of squid (without legs) into thin strips with scissors. (four carrots and 1 sheet of “Surume”)
- Put in a pan soy sauce, sake, mirin, and rice vinegar. Turn the heat to middle high, once it’s boiling turn off the heat. (soy sauce 1/2cup, sake 1/4cup, mirin1/4cup, rice vinegar tbs 1~2)
- Let it cool completely.
- Put all of them in a plastic bag, and marinate them for 1 – 2days in the refrigerator.
You can keep well in the refrigerator for 1 week.
Good crunchy texture and also good vitamin supplement during winter season! Enjoy good health.
is a squid. The most popular of squids in Japan is “Surume-Ika” (Todarodes pacificus). 烏賊（いか） literally “crow pirate”
is a carrot (aucus carota subsp. sativus). 人参（にんじん） literally “man visit”
is a dried squid, commonly Todarodes pacificus. It is also known as “Atarime”. スルメ（するめ）
is shredded surume, which is seasoned with some condiments generally. さきいか literally “tear squid in strips ”