CookPal AI
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Teriyaki Sauce Squid Rice Bowl

Costo $10, salva $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Seafood

    • 🦑 2 whole squids

  • Vegetables

    • 🧅 1/2 onion
    • 🥕 1/3 carrot
    • 🥒 1/2 zucchini
    • 1 handful of chives

  • Sauce

    • 🧂 4 tbsp soy sauce
    • 6 tbsp oligosaccharide
    • 2 tbsp canola oil
    • 🧄 1 tbsp minced garlic
    • 🌾 2 tbsp sesame seeds
    • 🌾 2 tbsp flour
    • 1 tbsp cooking wine

PASSI

1

Clean the squid by removing the innards and rinsing it 3-4 times. Leave the skin intact for added nutrients.

2

Score the inside of the squid body with 5mm intervals and cut into bite-sized pieces (1.5cm wide and 4-5cm long).

3

Slice the onion and carrot to match the size of the squid. Cut the zucchini into 7mm thick fan shapes. Chop the chives into 5cm lengths.

4

Mix soy sauce, oligosaccharide, and cooking wine to create the teriyaki sauce.

5

Heat canola oil in a wok over medium heat and stir-fry the onion until fragrant.

6

Add the carrot and stir-fry until partially cooked.

7

Add the squid and zucchini, stirring until evenly mixed and partially cooked.

8

Pour in the teriyaki sauce and minced garlic, stirring to coat the ingredients evenly.

9

Reduce the heat to low, add flour, and stir to thicken the sauce.

10

Once the sauce thickens, sprinkle sesame seeds and mix well.

11

Serve over freshly cooked rice, topping with chopped chives and the squid stir-fry.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 40g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh squid for the best texture and flavor.You can substitute oligosaccharide with honey or sugar if unavailable.Serve with a side of miso soup for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.