It's a flavorful pan-fried dish with squid and brocolli.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings
- 2 small squid
- 1/2 lb broccoli, cut into bite-size pieces and parboiled
- 1/2 inch ginger, finely chopped
- 2/3 cup chicken soup
- 2 tsp sake
- 1 tsp soy sauce
- 2 tsp vegetable oil
- 1 Tbsp katakuriko or corn starch mixed with 1 Tbsp of water
- salt and pepper
Remove the guts and legs from the squid body tube. Discard the guts and cut legs into small pieces. Clean the squid tube and remove the clear cartilage. Slice the squid tube into 1/2 inch thick rings. Mix chicken soup, sake, and soy sauce in a small bowl and set aside. Heat vegetable oil in a wok and saute ginger on medium-high heat. Add squid and stir-fry until almost cooked through. Add broccoli and season with salt and pepper. Pour the soup mixture over the ingredients and bring to a boil. Add the katakuriko mixture and stir quickly. Stop the heat.