Remove the vein and beak from the squid. Coat it with katakuriko and salt, and rub it gently.
Rinse the katakuriko off the squid with running water, pat dry with paper towel, and cut into desirable sizes (the squid shown in the picture will be used in "simmered squid and daikon radish").
In a pan, bring the water to a boil, and add the squid.
Once it comes back to a boil, boil it for 1 and a half minutes, turn off the heat and leave it for 3 minutes.
This is the squid after sitting in the hot water for 3 minutes.
Take it out of the pan and remove the cartilage. It is easier to remove it after cooking.
And the prep is done. It is delicious as it is with some miso-vinaigrette sauce.
Story Behind this Recipe
I could not fit this procedure in my "Simmered Squid and Daikon Radish" recipe, so I uploaded it separately. The simmered squid can get tough and chewy, but I tried many ways to make it tender. Now I am using this method.
The key is the boiling time. Be careful not to cook it too long or the squid will be tough and chewy.