CookPal AI
recipe image

Ikawata Rice

Kosten $10, sparen $15

Quelle: Recommended by CookPal

  • 30 Min
  • 2 Portionen
  • $10

ZUTATEN

  • Seafood

    • 🦑 1 whole squid

  • Oil

    • 1 tbsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • a dash of soy sauce

  • Staple

    • 🍚 1 cup cooked rice (150g)

  • Herbs

    • some mitsuba leaves

SCHRITTE

1

Detach the squid's body from its innards and pull out the tentacles along with the innards.

2

Cut the tentacles below the eyes and remove the ink sac carefully. Trim around the innards and remove the cartilage.

3

Peel off the fin (ear part) from the body and cut it off from the tentacle side. Remove the beak.

4

Scrape off the suction cups from the tentacles and wash all parts except the innards under running water.

5

Cut the body, fins, and tentacles into bite-sized pieces. Halve the innards.

6

Heat salad oil in a frying pan and stir-fry the body, tentacles, and fins until their color changes. Remove them from the pan.

7

Add the innards to the pan and cook over low heat while mashing them. Once cooked, add sake and mirin, and stir-fry for 2 minutes.

8

Return the body, tentacles, and fins to the pan. Add cooked rice and season with soy sauce. Garnish with mitsuba leaves before serving.

NÄHRSTOFFE

Pro 1 Portion

🔥

350

Kalorien

  • 20g
    Protein
  • 40g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

Use fresh squid for the best flavor.Prepare all ingredients beforehand to streamline cooking.Adjust soy sauce to taste for a balanced flavor.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.