I love squid, in any kind of cooking except sashimi T said it is because I have not tried the best squid sashimi that is still moving and opaque in colour when it is served. 90% of my experiences with ika (squid in Japanese) sashimi so far was like chewing gum and became gooey when as I chewed. So, I do prefer the cooked version.
Squid in Japan is relatively cheap, the price is between 100-200yen per squid. Oh yes, some seafood in Japan is sold by piece not by kilogram (eg: large prawns, fish, crab, squid, scallop, etc). For this plate, I used one squid plus a large green onion, and simple seasoning - BBQ sauce! I was trying to bottom up the BBQ sauce actually, but it turned out really delicious and mil liked it a lot too.
- 1 large squid (about 150g), clean and cut into bite size
- 1 large green onion, cut diagonally
- 1 tsp cooking oil
- 2-3 tbsp BBQ sauce (Yakiniku no tare, Ebara brand I used)
- 1 tbsp cooking sake
- Heat a frying-pan (aka non-stick pan) or wok, add in oil stir-fry green onion for 1-2 minutes, with high heat.
- Add in squid, stir-fry until squid curled up.
- Add in BBQ sauce and sake, cook until sauce almost evaporated.
- Turn the heat off. Transfer squid to serving plate, serve warm with steamed rice (optional).
Okay, now is something for eyes only. When I am not cooking, I like to play with needles, thread and fabric. This hexagon patchwork handbag is my first piece of patchwork, made with Japanese cotton.