FOODS

Ikasumi jiru
(Cuttlefish Ink Soup)

Black soup containing ikasumi (squid ink). Your teeth will be black after eating it, but the rich taste is well worth it.

INGREDIENTS:

HOW TO COOK

Cuttlefish Ink Soup (Ikasumi jiru)
(5 servings)

500g of cuttlefish
200g of pork
200g of bitter lettuce
7 cups of dashi
2 - 2 1/2 teaspoons of salt Cuttlefish ink

1. Take out the shell from the cuttlefish by slicing the center of its back. Slowly pull its tentacles; take care not to damage the ink bag. Rinse with water.

2. Peel the skin from the cuttlefish. Slice into 6 cm by 1.5 cm strip. When slicing, go against the flowing direction of the fiber.

3. Thinly slice pork into mouth-size strips.

4. Cut the leafy portion of bitter lettuce in half.

5. In a pot, place the leafy lettuce. Place the cuttlefish and pork strips on top of it. Pour dashi. Cook on high heat until boil. Scoop the scum or fat on top layer of soup. Then cook on low heat for 30-40 minutes.

6. When cuttlefish and pork is tender, mix salt and cuttlefish ink into the soup and serve in a deep bowl.