This chicken stuffed squid is simmered in soy sace based soup.
Yield: 4 servings
Ingredients:
- 4 medium squids
- 2 1/2 cup water
- 1/3 cup sake
- 3 Tbsps soy sauce
- 3 Tbsps mirin
- For filling:
- 1 chicken breast half, boneless, skinless
- 1/2 cup minced onion
- 1 small egg
- 3 Tbsps katakuriko potato starch or corn starch
- 1 Tbsp soy sauce
- 2 tsps grated ginger
Preparation:
Remove guts and legs from squid and clean the squid. Remove the clear cartilage. Chop the legs into small pieces. Mince chicken breast and put it in a bowl. Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well. Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat. Add stuffed squid in the soup and simmer on low heat for about one hour. Slice into 1/2-inch-thick rounds.