Instructions

1. Fill a bowl two-thirds with cool water. You can also use a plastic resealable bag or a container if you prefer.

2. Add baking soda to the water, and stir it thoroughly to dissolve it. Estimate about a pinch or two for every cup or so of water.

3. Stir in the sliced dried squid, and cover the bowl or close the zipper bag. Let the squid soak for at least 4 hours, though overnight is better.

4. Rinse the dried squid thoroughly in cool water to remove all traces of the baking soda and as much of the salt used in the drying process as possible. Place the softened slices in a non-metallic bowl.

5. Create a marinade by mixing an acid such as wine, soy sauce, citrus jouce or any combination of acidic liquids with seasonings. Use any herbs and spices you prefer, like ginger, wasabi powder, pepper, chili powder, cumin or thyme. Do not add salt because the squid will have retained a fair amount of the salt used to dry it. Add a splash of oil, such as olive or sesame, to add flavor as it binds the acid and seasonings together. The proportions do not have to be exact, so prepare the marinade to your taste. Whip the marinade with a whisk or fork until it is completely emulsified into a smooth liquid.

6. Pour the marinade over the softened squid slices, and cover the bowl. Let the squid soak for 30 to 60 minutes in the refrigerator. Remove the squid 15 minutes before serving or cooking it so that the muscle fibers can relax. Drain off the marinade and discard it.