Ika Ninjin (Dried Squid and Carrot Pickle)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Fukushima's winter side dish steeps dried squid and carrot, cut into matching fine strips, in sake, soy sauce, and coarse sugar for 12 hours, until the squid softens and the carrot soaks up the soy while keeping its crunch.
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The boiled marinade has to cool to room temperature first; poured hot, it cooks the carrot limp.
Ingredients
Instructions
- 1
Cut 1 large dried squid lengthwise into thirds, then slice with the grain into strips 4 to 5cm long and 2 to 3mm wide.
- 2
Peel 150g carrot and cut it into strips matching the squid in length and width.
Pat the surface dry with a clean cloth.
- 3
Combine 24g coarse sugar, 200ml sake, and 65ml soy sauce in a saucepan.
Bring to a boil over medium heat, boil for 1 minute after the sugar dissolves, then cool completely to room temperature.
- 4
Mix the squid and carrot in a clean sealed container and pour over the cooled marinade.
Toss and press until evenly wet, cover, and refrigerate for 12 hours.
- 5
Turn the mixture once during marinating for even contact.
When the squid has softened and the carrot is seasoned, portion and serve chilled.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
平出美穂子 · Checked: 2026-08-11
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