Combine the ingredients for the vinegared miso. Adjust the amount of sugar to suit your tastes.
Remove the eyes from the firefly squid. They come off easily with your hands, but even easier if you use a fish bone tweezers.
Remove the cartilage. If you use tweezers it will come out easily. It's located on the side with the fins, remove it with tweezers.
Here are the finished firefly squid with the eyes and cartilage removed.
Lay the shiso leaves on a plate and arrange the squid on top. Top with the vinegared miso from Step 1. Optionally add Japanese mustard to make it taste even better!
Story Behind this Recipe
Seasonal spring firefly squid with homemade vinegared miso sauce!
The eyes and cartilage will leave an aftertaste in your mouth so please remove them. They come off really easily. The rich taste of the insides is delicious! If you are going to eat raw firefly squid, absolutely remove the insides.