Quick Grilled Squid, Festival Style Recipe by 君の玉ねぎ
 This recipe is translated from Cookpad Japan. See original: ちょこっとイカ焼き屋台風 君の玉ねぎ @youronion 東京 Enjoy the taste of festival-style grilled squid as a small appetizer. Even with a small amount, this dish will satisfy your craving for grilled squid. Recipe background: I had sashimi-grade squid and wanted to enjoy it two ways—half as a vinegared miso salad, and the other half grilled. For the vinegared miso salad recipe, see Recipe ID: 21621021. Enjoy the taste of festival-style grilled squid as a small appetizer. Even with a small amount, this dish will satisfy your craving for grilled squid. Recipe background: I had sashimi-grade squid and wanted to enjoy it two ways—half as a vinegared miso salad, and the other half grilled. For the vinegared miso salad recipe, see Recipe ID: 21621021. Quick Grilled Squid, Festival Style Enjoy the taste of festival-style grilled squid as a small appetizer. Even with a small amount, this dish will satisfy your craving for grilled squid. Recipe background: I had sashimi-grade squid and wanted to enjoy it two ways—half as a vinegared miso salad, and the other half grilled. For the vinegared miso salad recipe, see Recipe ID: 21621021. Enjoy the taste of festival-style grilled squid as a small appetizer. Even with a small amount, this dish will satisfy your craving for grilled squid. Recipe background: I had sashimi-grade squid and wanted to enjoy it two ways—half as a vinegared miso salad, and the other half grilled. For the vinegared miso salad recipe, see Recipe ID: 21621021. Ingredients Serves 2 servings 1/2 sashimi-grade squid 1 tablespoon sake (15 ml) 1 teaspoon vegetable oil (5 ml) Sauce 1 tablespoon sake (15 ml) 1 tablespoon soy sauce (15 ml) 2 1/2 teaspoons sugar (about 8 ml) 1/2 tablespoon mirin (7.5 ml) Fresh ginger, to taste 1/2 sashimi-grade squid 1 tablespoon sake (15 ml) 1 teaspoon vegetable oil (5 ml) Sauce 1 tablespoon sake (15 ml) 1 tablespoon soy sauce (15 ml) 2 1/2 teaspoons sugar (about 8 ml) 1/2 tablespoon mirin (7.5 ml) Fresh ginger, to taste Cooking Instructions 1 Add all the sauce ingredients to a skillet and bring to a boil. Transfer the sauce to a small bowl. 2 Wipe the skillet lightly, add the vegetable oil, and sauté the squid. Add 1 tablespoon sake, cover, and steam-cook. 3 Remove the lid, pour in the sauce, and simmer until the liquid thickens. Plate and serve. 1 Add all the sauce ingredients to a skillet and bring to a boil. Transfer the sauce to a small bowl. 1 Add all the sauce ingredients to a skillet and bring to a boil. Transfer the sauce to a small bowl. 2 Wipe the skillet lightly, add the vegetable oil, and sauté the squid. Add 1 tablespoon sake, cover, and steam-cook. 2 Wipe the skillet lightly, add the vegetable oil, and sauté the squid. Add 1 tablespoon sake, cover, and steam-cook. 3 Remove the lid, pour in the sauce, and simmer until the liquid thickens. Plate and serve. 3 Remove the lid, pour in the sauce, and simmer until the liquid thickens. Plate and serve. Cooksnaps (4) Copied! on October 27, 2023 06:44 東京 妻が喜ぶ料理を作るwebメディア『Cook More For My Wife』を運営中。食卓が人生を素敵に彩りますように。 Similar Recipes Ikayaki-style Grilled Squid Ikayaki-style Grilled Squid I love ikayaki, but it's expensive to buy, so, I decided to make it at home. The key to making plump ikayaki is to grill on a . You could also cook the tentacles by marinating them overnight then sautéing on a frying pan, you don't need sauce because the flavor will be really soaked in. For 2 servings. 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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 cookpad.japan An Izakaya Standard Stir-fried Squid An Izakaya Standard Stir-fried Squid 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. 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