Prepping Squid

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

When I was young I couldn't clean a squid, but I wanted to eat squid. The year that I got that urge, it was a bumper season for squid, so it was so cheap!I couldn't find instructions for doing something so basic in the cookbooks,so I snuck a peek in at the bookstore! (Nowadays you can find cookbooks like that though.) In the end, I phoned my mother and asked her how to do it. (LOL) When you really want to eat something, you'll do a lot to get there!It's OK if you can't do it so neatly in the beginning! Just cut it however you can, take off any parts you can't eat, and try cooking it. In-season squid is cheap and delicious! Just give it a go the next time you feel an urge to eat squid. It's so yummy! Recipe by Kanakana higurashi

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

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

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!

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

My husband loves squid sautéed with butter and makes it often. I tried adding vinegar to it.Adjust the amount of seasoning ingredients to the size of the squid. Recipe by ayunn

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

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.

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

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!

I know that squid is usually cooked with daikon radish or taro root, but for some reason I've had potatoes with my squid ever since I was small.Be careful about when you put the squid back into the pot, since you're simmering some more after that point and you wouldn't want the potatoes to fall apart. Recipe by Chiisai coffee no ki

One of my favorite food for pulutan and budol fights!

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.

I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.-If you put too much rice inside, the squid will burst, so be careful.-If the rice is not enough, it will fall apart when you slice it into pieces.-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan

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

This is an easy grilled squid recipe that is a perfect meal with the family especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill.Video: https://youtu.be/T3r8-PlrHWkRecipe by: HomebasedChef

There are two methods to cooking Filipino style Squid Adobo- quick or really long cooking. Because in-between cooking makes the squid tough and chewy. This version is the quick and easy method.

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

I made this because I found daikon and squid on sale...If the heat is too strong while stewing, the squid will become tough, so please cook on low heat. It's also tasty with potatoes. Recipe by Fukushimasan

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

I was really craving Adobong Squid and I finally called my dad and he gave me his recipe. Squid is his favorite meat to use and I know this recipe is the best! He made this ALL the time when my brothers and I were growing up! It brings me back..

I learned it from my mother.Don't overcook the squid. For 2 servings. Recipe by xxprsxx

That was my first try at stuffed squid and I decided to do this version instead of the traditional one thar had ground meet (usually pork)

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 heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

I wanted to make simmered squid and potatoes!In step 3, if you cover the pot with aluminum foil poked with holes, the surface scum can be easily removed. It also functions as a otoshibuta. ♪ Recipe by bvivid