Rich, Seasoned Squid
This is a dish I've been making for a while and I love it.
This is pretty simple once you've finished preparing the squid. However if you tear the ink pouch, you're going to have a real mess on your hands.
As this is sashimi grade squid, you don't have to cook it thoroughly.
If you burn it the taste will get pretty bitter, so please be careful. Recipe by Omonaga bancho
Rich, Seasoned Squid
This is a dish I've been making for a while and I love it.
This is pretty simple once you've finished preparing the squid. However if you tear the ink pouch, you're going to have a real mess on your hands.
As this is sashimi grade squid, you don't have to cook it thoroughly.
If you burn it the taste will get pretty bitter, so please be careful. Recipe by Omonaga bancho
Cooking Instructions
- 1
Insert your finger into the squid body and separate the tail and body. Cut above the eyes and remove the innards.
- 2
Peel the fins. Remove the innards from the body and wash in cold water, using your finger to remove the cartilage.
- 3
Tear off the beak (the black part) by hand.
- 4
There's a hard, bone like thing in the middle of the big suction cups. Use the back of a kitchen knife to scrape it off.
- 5
Slice the body into thick rings, and the fin and tail into bite-sized pieces.
- 6
Carefully remove the ink pouch (the black tube) from the body. Don't let it rip.
- 7
Use a knife to cut a hole in the ink pouch, and squeeze out. Add the materials marked with ● and mix. Cut the leeks in thin, diagonal slices.
- 8
Heat sesame oil in a pan. Add the squid and the leek and fry over medium heat. When the squid changes color, lower the heat and add the ● ingredients.
- 9
Fry thoroughly while mixing, and be careful not to overcook. Add green onions to your liking.
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