Fried squid guts

 

[Ingredients for 4 people]

- 2 Japanese flying squids

- 1 bag of thick bean sprouts

- 1 bunch of Chinese chives

- 1/4 carrot

- 1/2 boiled bamboo shoots (120g)

- A little salt and pepper

- 3 tablespoons of sesame oil

<Seasonings>

- 2 tablespoons of sake

- 2-3 tablespoons of miso

- 2 teaspoons of soy sauce

[Preparation]

- Remove the base of the legs from the inside of the body of the Japanese flying squid and pull the legs out of the body. Remove the cartilage from the body, rinse the inside thoroughly with water and drain. Cut off the eyes of the legs and remove the beak. Cut the legs to the same length and cut them into two pieces. Cut the body and guts to a width of 1.5 cm.

- Mix the ingredients in <Seasonings> together.

・Put the thick bean sprouts in water and when they become crisp, drain them thoroughly. If you are concerned about the root hairs, remove them.

・Wash the chives and cut them into 3-4cm lengths.

・Peel the carrots and cut them into 3-4 equal parts lengthwise, then cut them into thin vertical slices (cut them into strips).

・Cut the boiled bamboo shoots into thin slices that are easy to eat.

[How to make]

1. Heat 1.5 tablespoons of sesame oil in a frying pan over high heat, fry the carrots and boiled bamboo shoots, and when the sesame oil is evenly distributed, stir-fry the bean sprouts and chives together, add salt and pepper, and serve on plates.

2. Add the remaining sesame oil to the frying pan and heat over high heat, add the squid with its guts and stir-fry until it changes color, add the <condiments> and stir-fry, then serve on top of the vegetables in (1) and pour the broth over them.