While doing the regular weekly grocery shopping, I found some pretty good looking squid at our regular supermarket. This was a bit unusual since fish is not their forte. In addition, it appeared to be fresh and not previously frozen. I decided to get a pound of it. I have posted a few squid dishes in the past. I pondered what to make this time and decided on a quintessential Izakaya food called “Geso-no-kara-age” ゲソの唐揚げ. The origin of the word “geso” is “gesoku” 下足 which means footwear for outside (remember that Japanese don different shoes designated as inside or outside the house). In sushi bars’ and Izakaya’s parlance, “geso” means tentacles of squid–outside footwear for squid.
Squid: For this dish, I used all the tentacles and the “wings” or “enpera” えんぺら parts of the one pound of squid, which yielded small servings for two as you can see in the picture below. I cut off the “beaks” and any innards attached to the tentacles. Since this was a small squid, I did not divide the tentacles further. I marinated them in a mixture of soy sauce and sake (about 1:1) with small amount of grated garlic and ginger (1/4 tsp each) for 15 -20 minutes.
The crust came out nice and crunchy. The marinade imparted good flavor and saltiness from the soy sauce. We did not need anything else but lemon to enjoy this. It is a really good Izakaya fair but it may not look that appetizing to some since it looks somewhat like “worms”.