Squid and Cucumber Stir-Fry

Squid and Cucumber Stir-Fry

Seasoned in a magical soy sauce.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



1 piece

1 tbsp


1/2 tsp

a dash

a dash


  1. Remove the legs and innards from the squid and peel. Open the body, cut a light opening into the body and chop into large, bite size pieces. Cut the legs into edible size pieces as well.
  2. Cut the cucumber in half lengthwise. Slice into 2-3 mm (1/4 in) thick pieces at an angle.
  3. Shave the ginger into strips.
  4. Fry (1) in vegetable oil. Once the color changes, add in and fry (2) and (3). Pour in the soy sauce and sake, stir fry well, remove and serve.

Cooking Basics

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.


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