Boiled Dried Squid Rings with Sesame in a Dehydrator
Boiled dried squid is rich in protein, iodine, and selenium while staying low in carbohydrates. A short boil makes the texture denser and softer, and sesame adds a nutty note.
Thaw squid (500 g) in the refrigerator, rinse, clean if needed, and cut into 5-10 mm rings.
Bring water to a boil. Drop the squid rings into boiling water for exactly 1 minute, then drain, dry, and cool completely.
Add table salt (15 g), erythritol (5 g), soy sauce (13 g), paprika (2 g), and black pepper to taste. Mix and refrigerate for 40 minutes.
Coat the rings with sesame seeds (10 g), arrange in a single layer on dehydrator mats, and dry at 60 °C for about 5-6 hours. The finished squid should be firm, elastic, and free of wet sticky areas.
Cool before packing. Store in the refrigerator in an airtight container or vacuum sealed.
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