Squid Stir Fry

Squid Stir Fry

A slightly spicy dish that goes great with your favorite drink.

Cooking time
20 minutes
Calories
103kcal
Sodium
0.6g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2

1/2 tsp

2 tsp

(A)Seasoning mixture

1/2 tsp

Directions

  1. Remove innards from the squid, and rinse. Dry off well and cut into rings. Remove the suction pads from the tentacles, and cut each into 2 to 3 lengths.
  2. Cut the garlic chives into 3 cm (1 in.) lengths.
  3. Place the sesame oil and the tobanjan into a fry pan. When heated, quickly saute (1) on high, and add in the seasoning mixture (A). To finish, add in (2) and lightly saute together.

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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