Chinese-Style Chopped Squid

Chinese-Style Chopped Squid

Garnish celery and cucumbers til' your heart is content.

Cooking time
20 minutes
Calories
189kcal
Sodium
0.6g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1

1/2

1/2 stick

a dash

1 tbsp

(A) Seasoning

1.5 tbsp

1/2 tsp

1.5 tbsp

Directions

  1. Peel the squid and open it up. Slice a lattice design into the surface, then chop into edible size pieces.
  2. Slice the cucumber in half length-wise, then divide diagonally. Cut the celery into equal size pieces. Season with some salt and set aside.
  3. Evenly cover the squid in starch and boil.
  4. Mix together (A) well forming the seasoning.
  5. Mix the celery, cucumber and squid together and season with (A). Pile in a bowl and dress with thin strips of celery leaves.

Cooking Basics

Cucumbers - thinly sliced

Cut the cucumber vertically in half, and then thinly slice cut-side down at an angle from end to end.


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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