This is one of my all-time favorite dishes! 😋 The only downside is that it can make your eyes and nose sting a bit while cooking. 😂

A spicy, flavorful stir-fried squid with plenty of heat and bold basil flavor.

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 got some dried squid from the sea, so I tried making pad krapow with it instead of fresh squid. It turned out pretty well! Just be careful not to make it too salty, since dried squid is already salty. Note: I soaked the dried squid in water for a long time until it became soft, and I also stir-fried it for a while, so the color from the squid came out into the sauce, making it look a bit like fresh squid.

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 recipe seals in the Umami taste of chicken and Shiitake in rice noodles. Quickly stir fry vegetables so that they taste crisp! This recipe uses chicken, but it can be delicious if you use pork or seafood instead as well.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods."Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020Our presentation: youtu.be/__vQxdQmKnY

10 years ago I used to go to a Korean cooking class in Ogikubo, Tokyo. I took the nanohana recipe I learned there and added squid and a little gochujang sauce to come up with my own variation.You might think that gochujang sauce is complicated! But you just have to chop and grate and mix things in order.I buy fresh sashimi-grade squid in the evening when it goes on half-price sale at the supermarket, peel it and freeze it to use in cooked dishes too. For the gochujang sauce, you can use commercial ponzu sauce instead of the soy sauce, lemon juice, vinegar and sugar. Adjust the amount of sugar used depending on the gochujang you have. Recipe by gingamom

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

When we had a company party at an izakaya we frequent, we ordered this dish. I tried recreating it at home. The shichimi makes it spicier and more delicious.For the marinating sauce, simmer to 1/3 of the original amount of liquid and cool. If you mix the veggies while the sauce is hot, the lettuce will wilt too much. Put the fried squid quickly into the sauce. Don't worry about draining the oil, it's better that way. Recipe by Pyo pyo

I made this for lunch when my friend came to visit. Recipe by kyonmi