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Matsumae-zuke (squid and kelp pickle)
Shredded dried squid, kelp and carrot marinated into a sticky, savoury Hokkaido relish
Matsumae-zuke is Hokkaido's gift to the New Year table, named after the old Matsumae domain whose ports traded in dried squid and kombu; families make a big jar at the end of December to eat through Shōgatsu, with kombu ('yorokobu', joy) and herring roe for many children. As it sits, the kelp releases its natural stickiness, so the chewy squid and crisp carrot are bound in a glossy, savoury-sweet, deeply umami dressing. The marinade uses sake and mirin, both rice wines, boiled to drive off most of the alcohol; for none at all, use water instead of the sake and 3 tbsp water plus 1 tbsp sugar instead of the mirin. Serve a spoonful over hot rice or as a nibble with drinks. Chef's tip: cut the squid and kombu with dry kitchen scissors; wet ones stick and tear.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 oz dried squid (surume)cut into 4 cm matchsticks with scissors
- ⅔ oz kombu (dried kelp)cut into 4 cm thin strips with scissors
- 1 carrotsmall (80 g), cut into 4 cm matchsticks
- ⅓ oz fresh ginger (optional)cut into fine matchsticks
- 2 ⅛ oz desalted herring roe (kazunoko) (optional)broken into small pieces (see kazunoko recipe)
For the marinade
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Method
0/5 doneStep 2: Put 1 oz dried squid (surume), ⅔ oz kombu (dried kelp), 1 carrot and ⅓ oz fresh ginger in a clean container and toss so the strips are evenly mixed.
3 minStep 3: Pour the cooled marinade over and mix well. Common mistake: pouring it on hot; the carrot goes limp and loses its crunch.
2 minStep 4: Cover and refrigerate for at least 24 hours, stirring 2–3 times, until the kombu has turned sticky and threads cling between the strips when you lift them with chopsticks.
3 minStep 5: Stir in 2 ⅛ oz desalted herring roe (kazunoko) if using, a few hours before serving. Keep in the fridge and eat within a week.
2 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 7 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matsumae-zuke (squid and kelp pickle) take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of mirin?
- Rice vinegar with ½ tsp sugar per tbsp.
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