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Secret to super squid: Cook it fast / JAPANESE HOME COOKING

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SUMMER SQUID is in season, and there are many ways to serve it other than as sashimi. Since the heat brings out a distinct flavor, "Stir-frying or deep-frying it is highly recommended," says cooking expert Masayo Waki. Speed is the key, so have all ingredients nearby. "Pretend you are a chef, grab the panhandle and cook quickly over high heat," Waki says.
photo
(Tomato squid)

http://blogimg.goo.ne.jp/user_image/25/16/7431bb2764184fb42fd3654fce251b20.jpg
(Tomato squid / Image)

INGREDIENTS
(serves two)

For tomato squid:

* 1 squid
* 2 tsp olive oil
* 1/2 garlic clove
* 1 tomato
* 2 tsp soy sauce
* 1 Tbsp butter

For deep-fried squid:

* 1 squid
* 1/3 tsp salt
* Pepper
* 2 Tbsp flour
* Cooking oil
* Lemon

METHOD

To make tomato squid, lay a squid on the cutting board. Put your fingers inside the squid to detach the guts and legs. Hold the legs to pull out the guts. Separate the guts from the eye area. Remove the tips of the legs and cut the legs into bite-size pieces. Pull out the cartilage, wash the squid and pat dry. Cut off the hard edges and slice into 5- to 6-mm rings.

Dice tomato into 1-cm pieces. Finely chop garlic.

Heat oil in a frying pan over high flame and stir-fry squid until it turns white. Add garlic and after aroma rises, add tomato. Pour in soy sauce when tomato dices begin to round off.

Continue to cook until the liquid is reduced. Add butter and mix.

To make deep-fried squid, as above, slice the squid into 5- to 6-mm rings and chop the legs.

Pat dry half the squid and place in a plastic bag. Add half of the salt and pepper and mix. Add half of the flour and blow in air. Close the bag and shake to coat the squid.

Pour oil 3-cm deep in a pot, heat to 170 degrees and fry squid over medium/high heat for three to four minutes until the large bubbles settle and the pieces turn crisp. Repeat for remaining squid. Serve with lemon to taste.

By J.S. on Aug 22, 2010
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tag : Tomato squid

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。