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

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

‘Anchovy Garlic Sautéed Green Beans’ is one of the most popular recipes listed on my website. I love Anchovy & Garlic. And I love Squid. If I mix them together? It got to be delicious, but it needs a kick in the flavour. Enjoy it with plenty of cracked pepper or Shichimi (Japanese chilli spice mix).

I often make stewed squid with ink and I like it. This time I turned it into a paella. You don't have to use a paella pan. A frying pan works well.At Steps 4 and 5, reduce the heat and saute the ingredients slowly. If you use a small squid, the resultant squid rings will look too small. Use a large squid if available. I used a 25-cm long squid in this recipe. Recipe by Hoink

I bought some squid so I made this. Recipe by Kajihara Ato

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

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 always stir fry squid with curry flavoring, so I went for a change.The key is to use fresh squid and not to cook thoroughly. Recipe by Poron526

I got some fresh squid.If you use fresh squid, prepping it is easyYou can skip the 'hidden cuts' in Step 12 if you like. Recipe by Tatakaukokkusan

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

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 used to stir-fry garlic shoots with pork, but I wanted to change it up a bit. I substituted pork with squid, and it was delicious. This is how I arrived at this recipe.Buy garlic shoots when on sale, parboil and freeze. You can take them straight from the freezer and toss into stir-fries. They will come in handy.Add mayonnaise if you like. Adding mayonnaise makes the dish richer I think... Recipe by Kyo-nyan