Stuffed Squid

Materials

For the Squid

Fresh squid (cleaned and prepared)

Salt

Lemon juice

For the Stuffing

Ground pork or beef

Rice (preferably Japanese short-grain)

Onion, finely chopped

Garlic, minced

Green onions, chopped

Soy sauce

Oyster sauce

Sesame oil

Sugar

Salt

Pepper

Eggs

Breadcrumbs

Cooking oil

For Serving

Soy sauce

Ponzu sauce

Mayonnaise

Sriracha (optional)

Fresh herbs (like cilantro or green onions)

Production Steps

Preparing the Squid

1. Clean the squid:Remove the internal organs, ink sac, and cartilage. Rinse thoroughly.

2. Score the squid:Make shallow cuts across the inside of the squid body to prevent it from curling during cooking.

3. Salt and lemon:Sprinkle the inside of the squid with salt and a squeeze of lemon juice to remove any remaining fishy taste.

Preparing the Stuffing

1. Cook the rice:Prepare the rice according to package instructions. Let it cool completely.

2. Sauté the aromatics:In a large skillet, sauté onion and garlic until softened.

3. Combine ingredients:In a large bowl, combine cooked rice, ground pork or beef, sautéed aromatics, green onions, soy sauce, oyster sauce, sesame oil, sugar, salt, pepper, eggs, and breadcrumbs. Mix well.

Stuffing the Squid

1. Fill the squid:Stuff the squid bodies with the prepared rice mixture.

2. Secure the opening:Use toothpicks to close the opening of the squid.

Cooking the Stuffed Squid

Pan-frying:Heat cooking oil in a large skillet over medium heat. Carefully place the stuffed squid in the pan and cook until golden brown on both sides.

Deep-frying:Heat oil to 375°F (190°C) in a deep fryer. Carefully lower the stuffed squid into the hot oil and cook until golden brown and crispy.

Baking:Preheat oven to 375°F (190°C). Place the stuffed squid on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.

Serving

Serve hot with a combination of soy sauce, ponzu sauce, mayonnaise, and Sriracha (optional). Garnish with fresh herbs.

Additional Tips

For a richer flavor, marinate the ground pork or beef in soy sauce, sake, and ginger before combining with the rice.

To prevent the squid from becoming tough, avoid overcooking.

For a healthier option, use less oil when pan-frying or baking instead of deep-frying.

By following these steps, you can create delicious and authentic stuffed squid. Enjoy!