Refreshing Fried Squid

It was like biting into a cloud... so be sure to not over fry it. Quick and fast! Great with white wine!

I used frozen squid I bought on sale. I wanted pack it in my bento, and I thought that if I turned them into ball they'd be handy.You can eat these squid balls as is, or simmer with komatsuna greens. They are good in bentos too.Make sure to dry the squid well before processing! Recipe by Bluebird

My son said.. hey mama.. this is the best squid I ever taste👍🏼.. thank you dear.. I cook this with love❣️

This is also a good side dish in summer. You can exchange the squid for your favorite seafood like shrimp, scallop, salmon... It's important to drain the vegetables well and it's also good cold. Enjoy to your taste!

I could not fit this procedure in my "Simmered Squid and Daikon Radish" recipe, so I uploaded it separately.The simmered squid can get tough and chewy, but I tried many ways to make it tender. Now I am using this method.The key is the boiling time. Be careful not to cook it too long or the squid will be tough and chewy. Recipe by -ringo-

This is a different way of cooking Salt and Pepper. Im not sure if this was done like this before, but I just though of this now. Less transfers, less effort, less dishes. HeheheThe outcome is actually delicious. My hubby cant tolerate spices so I did not add chopped red peppers. You can add red peppers for a bit of sizzle.

Cucumber has the crunchy texture and a good flavor even after stir-fried. Adjust the spiciness and saltiness. The flavor of sesame oil will stimulte your appitite!

This tastes like my favorite ready-made side dish.You can also add a little more mustard if you like. Recipe by Eiyoushino recipe

A friend of my mother's taught me this recipe. Apparently it's a standard item at izakaya.Avoid overcooking the squid! If you do, it'll become hard and dry. Turn off the heat when you think it's cooked through! You can add ponzu sauce after turning off the heat.If there's a lot of liquid in the pan, remove the squid, simmer down the liquid, and pour over the squid. Recipe by Haranouenoponyoponyo

To demonstrate, I'm using a spear squid that often gets caught in bottom trawling nets in the ocean around Ibaraki Prefecture. I hope it's useful.If you keep calm when cutting then things should go pretty smoothly. Recipe by Ibaraki jizakana ouenshitai

There are a bunch of tips I have to prevent the oil from splattering. It doesn't work 100% of the time, but this really does help significantly, so try it out for yourself.Remove the thin membrane on the squid. When you are cutting the notches in the backside, make several shallow cuts and then stop and remove the skin and fibers. Soy sauce seems to remove the moisture a bit better than salt, but either is fine. Right before you add the milk, mix in the dry ingredients so that way it evaporates most of the moisture. For 3-4 servings. Recipe by Heartful Kitchen Rei

Easy as pie to make this recipe. Extremely simple but great tasty.

Sauteeing with garlic, chili and bell peppers is currently my standard go-to method in coming up with quick and easy dishes using almost ANYTHING.Pairing this method with squid, an easy to cook seafood, makes this an almost instant, 15-min solution for dinner!

Since I'm the only one in my household who eats salt preserved squid, I always separate it into small portions and store it in the freezer.-If you increase the amount of milk, you'll have a soupy pasta.-You can cook the pasta however you like, but I usually cook it 2 minutes less than instructed and cook the remaining 1-1 1/2 minutes with the sauce. Recipe by Miyorante.

My husband like squid, so I served it with a teriyaki glaze.If you stir fry the squid for too long, it will become tough, so once it's done take it out of the pan. Recipe by kojyu

-I made a delicious, enticing dish out of leftover squid liver, offal, and fins.-If you stir-fry the liver thoroughly it ends up really delicious.-Goes particularly well with Japanese sake! Recipe by Cooking S Papa

Inspired by China Doll Restaurant, Sydney

My husband loves to drink.So, I combined onions and squid; both very healthy ingredients that's really good for you, and goes well with drinks.It's tasty when freshly cooked, but better when it's set aside overnight! If the temperature is too low in the refrigerator, the oil might harden. It will melt if you microwave it for 15 seconds before eating. You can blend the olive oil with another kind of oil, such as vegetable oil or grape seed oil, since two kinds of oil mixed together can prevent hardening. For amount made from 3 onions. Recipe by MsCana

I love eating every bit of fresh squid. This recipe works great as a simple side dish.Please use a fresh squid!!For Step 6, I added soy sauce.....but after cooking it, a lot of moisture came out, diluting the flavors. Because the squid is fresh it will still taste great but maybe it's better to add salt at that stage and pour over some soy sauce at the end. Recipe by Tatakaukokkusan

Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon and Syria, however, it is served with tartar sauce. With my Version I use Air Fryer. No Oil needed. And I use vinegar for dip.

Double the recipe for more servings.

When the cucumber was in season... I often had this menu at my parent's house.This is my mother's signature recipe.I added a little extra to make an authentic Chinese-style? And I am working on it.- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.- Make sure not to cook both squid and cucumber too much.Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin

This is a method to prepare fresh squid shiokara style.By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste. I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

This is my grandmother's recipe.The squid will become juicy. If you cook it too long, it becomes too salty. Keep an eye on it while it cooks. For 4 servings. Recipe by Akora-

I made this because I was asked to make a squid radish daikon dish.Cook the squid from water.This is how the squid becomes tender.Beveling is hard with a knife, but it's super easy to do with a peeler. Recipe by Yucchan**

This is my favorite food😚 because I'm Indonesian. Eventhough I live in Turkey but sometime I miss Indonesian food. So easy and delicious

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

Although this may appear to be a common recipe, since I wanted to eat it the innards, too, I devised my own method.If you want the squid to turn out soft and juicy, then cook for a shorter time than instructed. If overboiled, the squid will become tough, and will also lose it's sweetness and moisture. Recipe by Tomuraushi

I made this for my squid-loving family!If you don't pat the squid dry, it will cause the sesame oil to spit out of the pan and it's pretty dangerous. Sprinkle with a little shichimi spice. Recipe by Renabouzu