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Japanese Squid Stir-Fry 2

Serves 4 to 6 Entree seafood, Fish

Japanese Squid Stir-Fry 2

Japanese Squid Stir-Fry 2 captures the essence of home cooking, with its roots firmly planted in the everyday kitchens of Japan. This dish is a staple at family tables, where it is prepared with a generous hand, both in seasoning and in spirit, embodying the relaxed, communal atmosphere of a shared meal.

Expect a burst of flavors, with tender squid rings dancing in a garlicky embrace, punctuated by a touch of chili heat and a spritz of lemon's bright acidity. The salt, added to the cook's preference, ties everything together, creating a dish that is both simple and satisfying in its balanced complexity.

Ingredients

  • 600 gsquid rings
  • 4 clovesgarlic
  • 2 tbspoil
  • to tastechili
  • lemonjuiced
  • to tastefine sea salt

Method

  1. Begin by ensuring the squid rings are thoroughly cleaned. Rinse them under cold running water to remove any grit or residue, then pat them dry with a clean kitchen towel. This step is crucial to prevent excess moisture from causing the squid to steam rather than stir-fry.
  2. Peel and finely mince the 4 cloves of garlic. In a large frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the minced garlic and a pinch of chili to taste. Stir continuously until the garlic becomes golden and aromatic, being careful not to let it burn.
  3. Add the prepared squid rings to the pan, spreading them out in a single layer. Stir-fry them briskly, ensuring each piece is evenly coated with the aromatic oil. Cook the squid just until it turns opaque and firm to the touch, which indicates it is perfectly cooked. This should happen quickly, as overcooking will make the squid rubbery.
  4. Remove the pan from heat and immediately squeeze the juice of one lemon over the squid, tossing gently to combine. The acidity of the lemon will brighten the flavors and balance the dish.
  5. Taste the stir-fry and season with fine sea salt to your preference. Remember, the salt should enhance the natural sweetness of the squid without overpowering it. Serve the dish immediately, allowing the freshness and simplicity of the ingredients to shine.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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