This stewed squid is one of the easiest recipe I have tried and its sweet savoury flavour goes well with white rice. It is also often called tender squid stew. Here’s the recipe:
1 whole squid cleaned and cut into rings
2 tablespoons each of mirin, sake, sugar and shoyu
2 thin slices of ginger
some whole green peppercorns (optional)
Grated kabosu or lemon zest
Throw all the ingredients except the zest into a small heavy pot. I added some leftover soup stock and bring it to a boil. Then lower the heat to let it slow simmer for 20 minutes. After its cooked, mix in some grated kabosu/ lemon zest before serving
Ume Pork Belly Wrapped Asparagus
Thin slices of Pork Belly
Ume plum paste
This recipe is really easy too. Just spread a little of ume paste on one side of the pork belly. Place 1 asparagus on 1 pork belly slice and roll them up. Sprinke a little of salt & pepper on the outer side of the rolled pork bellies before sautéing them until the asparagus is cooked and the meat is lightly browned. Be careful ume paste is salty, so moderate the amount of salt used.
Steamed Kabocha カボチャ
Its easy to carve any pattern on the skin once its steamed.
Have a great day ahead! “^x6”