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