Skip to content

Foodstuff: Dried Squid

Dried Squid 1

Dried Squid are used quite commonly as a cooking ingredient in the cuisines of China, Korea and the Philippines and are very popular, in various forms, as a snack food, particularly in Japan. The advantages of drying the product are not only for lengthy storage in the absence of refrigeration but, as with most dried foods, the flavor of the fresh article is considerably concentrated and enhanced.

Whole squid, untreated other than by the drying process, can be purchased in a variety of sizes, from over a foot long, to just a few inches or so in length and, once prepared for use, can be utilized in much the same was as fresh squid, albeit with some change in flavor and texture. Generally, good quality dried squid will still have quite a sweetish taste but as it ages it can be a little bitter sometimes so try and choose a product that has a nice, light color and avoid any that is very dark brown or is devoid of aroma…

Dried Squid 2

Aside from whole squid, generally intended to be used as an ingredient in more complex culinary preparations, there is also a very wide selection of shredded and flavored products available for immediate consumption. Typically called ‘Squid Jerky’, these forms can be eaten as is, often as an accompaniment to beer or other drinks, but some types can also be used as a cooking ingredient as longs as they haven’t been flavored too strongly with seasonings like sugar or chili.

Dried Squid 3

Here are three Japanese products seen on close up… The variety on the left is very soft when the package is first opened and, other than a very light addition of sugar, is not overly processed and could easily be added to soups, or other dishes without any further preparation. The middle kind is heavily spiced with chili, while the type on the right, consisting of very dry shreds, makes a nice snack but is a bit too sweet, in my opinion, for other uses.

How to Prepare for Use…

Dried Squid 4

Dried squid is sometimes deep-fried as is, or else grilled over an open flame or burner before being consumed alone or in a sauce of some type. Generally, however, the product needs to be reconstituted before being included in other dishes. This can be achieved by simply soaking for several hours or overnight in plain water or, alternatively, in water to which baking soda (about 1 teaspoon or so per quart) has been added. The latter can be faster but there are some considerations:

First, plain water soaking will soften the dried squid but it doesn’t achieve the same level of expansion by rehydration as does an alkaline solution. On the other hand, this method does seem to preserve more of the flavor and the soaking water can be used as a broth.

Soaking with baking soda can, if you are in a hurry, produce faster results and, especially with longer soaking, can cause the flesh to really rehydrate and increase in size (thus making it an attractive method in the restaurant industry). There is however, a bit of diminution of taste, but, on the plus side, this actually has the benefit of reducing the bitterness you might otherwise have if you are in the situation of having a product that has been stored a little too long.

Dried Squid 5

This squid has been soaked for just over an hour in water with baking soda added and is soft enough for use already. As you can see, it is quite soft and flexible and the flesh has ‘plumped’ up quite nicely.

Dried Squid 6

However you soak your squid. You may need to remove the clear, plastic-like ‘bone’ found along the midline of the body. Sometimes this is removed already but, if not, you will need to discard it as it is inedible.

Dried Squid 7

Lastly, squid have a speckled membrane on the outside that is occasionally removed before  purchase but usually, especially with the larger ones, is still present. You don’t really need to remove this but most people do as it tends to improve the final appearance in prepared dishes. Once the squid is soaked, you can often just peel the membrane away with your fingers, or else scrape it off with the back of a knife.

 

12 Comments Post a comment
  1. You are indeed very specialized! Tell me how you cook this dried squid? My mother loved boiling dried squid with papaya to make a very delicious soup. Add some bones ( of cow or pigs). It would be very tasty.,

    March 5, 2014
    • I like it in steamed pork patty. That’s the first way I learned to cook it … I will be posting recipes in due course.

      March 5, 2014
  2. Eha #

    This would be most interesting to have at home as I live semi-rurally and fresh squid which I love is not always available – well the nearest good Asian supermarket is some 40 kms away: must look next time there! Rhanks for the idea!!

    March 5, 2014
  3. That is cool as HELL. The only squid I’ve ever had is calamari. But that is made with frozen squid.

    How about squid ink? Do the dried whole squid come with their ink sack?

    March 5, 2014
    • No … I’ve never seen that. They are always completely eviscerated as far as I have ever seen.

      March 5, 2014
  4. Can’t wait for the recipe! I love reading your adventures in cooking.

    March 5, 2014
  5. Carlos #

    I usually deep fry the squid,if you do that for smaller squid you won’t have to remove the bone, you guys should try grilling it though when it’s dried kinda like beef jerky, and if you guys prepare fresh squid after you done preparing it stuff it with peppers and other veggies and cut some slits on it it’s delicious

    July 14, 2015

Trackbacks & Pingbacks

  1. Banchan: Spicy Dried Squid | Sybaritica
  2. Steamed Pork Patty with Dried Squid | Sybaritica
  3. [GPGT]My colleague who took fake overseas leave bought fake overseas nom nom for us - www.hardwarezone.com.sg
  4. Red Cooked Pork with Dried Octopus | Sybaritica

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: