Firefly Squid and New Potatoes Stewed in Fish Sauce

Firefly Squid and New Potatoes Stewed in Fish Sauce

Boiled squid and potatoes with a touch of South East Asian seasonings. You can serve this as a side dish to a Japanese meal.

Ingredients: 3 servings

Firefly squid
120 g
New potato
500 g
3 bunches
1 clove
Fish sauce
1 tablespoon
1 tablespoon
1 1/2 tablespoons
a pinch


1. Peel the potatoes and cut into bite-sized pieces. Soak in water briefly. Squash the garlic. Cut the komatsuna into bite-sized pieces.
2. Remove the eyes and beak from the firefly squids.
3. Heat vegetable oil in a frying pan, and stir-fry the new potatoes. Cook the potatoes until they're coated with the oil and are translucent.
4. Add 1 cup (200 ml) of water in the pan, and cover with a lid. Cook for 7 minutes. Flip the potatoes occasionally while cooking.
5. Add rest of the ingredients except for the komatsuna. Cook for 7 more minutes.
6. Add komatsuna and boil briefly until dark green.

Story Behind this Recipe

I wanted to combine firefly squid, my favourite ingredient, and new potatoes, which I harvested a huge bunch. Cooking with Japanese seasoning is pretty common, so I added fish sauce to make this dish unique.