Ika Ninjin (Dried Squid and Carrot Pickle)

Quick answer

Total time: 25 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Ika ninjin is a Fukushima winter side dish of dried squid and carrot cut into matching fine strips and soaked in a cooled marinade of sake, soy sauce, and coarse sugar.

After half a day, the squid rehydrates and softens while the carrot remains crisp. Boiling the marinade dissolves the sugar and cooks off its raw alcoholic edge, but it must cool completely before it touches the carrot. The dish is ready after about 12 hours and becomes more deeply seasoned after another day or two under refrigeration.

Ingredients (4 servings)

Ingredient	Amount	Unit
large dried squid	1	piece
carrot	150	g
coarse sugar	24	g
sake	200	ml
soy sauce	65	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

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

Prep

Peel 150g carrot and cut it into strips matching the squid in length and width.

Pat the surface dry with a clean cloth.
3

Control

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

Control

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

Finish

Turn the mixture once during marinating for even contact.

When the squid has softened and the carrot is seasoned, portion and serve chilled.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Squid and carrot cut into matching strips
Finish cue: Turn the mixture once during marinating for even contact.
Storage and reheating: Boiling the marinade dissolves the sugar and cooks off its raw alcoholic edge, but it must cool completely before it touches the carrot.