Mellow Squid Stew 110kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 01503
cooking time 30 minutes
comment Squid pairs well with Japanese-style soy sauce taste.
image Enjoy the mild taste of the soup blended with squid flavor at each chewy bite of softly cooked squid.
Squid 160 g
Shungiku (garland chrysanthemum)
Not essential, if not available.
80 g
(A) Dashi stock 1 cup
(A) Sake 1 tsp
(A) Soy sauce a little more than 1 tsp
(A) Mirin 1/2 tsp
(A) Sesame seed paste a little more than 1 tsp

Cut the mantle of the squid crosswise into rings (wa-giri) and cut the tentacles into bite-sized pieces.

Cook the shungiku in boiling water until it turns a vivid green and then immerse in a bowl of iced water. Squeeze the water out of the shungiku and cut into 4-cm long pieces.

Bring the (A) dashi to a boil in a pot. Add the sake, the soy sauce, the mirin, the sesame seed paste, and the squid to the pot and cook.

Add the shungiku to the pot and cook a little while longer.

technique Do not overcook the squid, otherwise it will be tough.
  1. Cut the mantle of the squid crosswise into rings (wa-giri) and cut the tentacles into bite-sized pieces.
  2. Cook the shungiku in boiling water until it turns a vivid green and then immerse in a bowl of iced water. Squeeze the water out of the shungiku and cut into 4-cm long pieces.
  3. Bring the (A) dashi to a boil in a pot. Add the sake, the soy sauce, the mirin, the sesame seed paste, and the squid to the pot and cook.
  4. Add the shungiku to the pot and cook a little while longer.