Ika Ichiyaboshi

Clean the Fresh whole squid thoroughly. Remove the internal organs, beak, and eyes. Separate the body from the tentacles. Remove the clear cartilage (pen) from the body. Rinse well under cold water.

Score the inside of the squid body in a crisscross pattern without cutting all the way through. This helps with tenderness and flavor absorption.

In a shallow dish, combine Koikuchi soy sauce, Sake, Mirin, and Water to create the marinade.