Chinese Stir-Fried Nanohana and Squid

Chinese Stir-Fried Nanohana and Squid

Here's a dish made with seasonal nanohana. It makes a great accompaniment to rice.


150 g
Squid (rolled squid, available frozen)
150 g
King oyster mushrooms
150 g
1/3 of a carrot
1/2 piece
1/2 clove
Vegetable oil
2 teaspoons
Salt and pepper
a small amount
50 ml
Chicken soup stock (granules)
1 teaspoon
Soy sauce
1 teaspoon
Katakuriko slurry
1 teaspoon each of katakuriko and water
Sesame oil
a few drops


1. Cut the nanohana into 3 cm pieces. Slice the squid into about 1.5 cm wide pieces that are easy to eat. Cut the carrot into 1.5 cm wide sticks.
2. Cut up the king oyster mushrooms into thirds, then slice thinly, about 5 mm thick. Finely chop the ginger and garlic.
3. Combine the vegetable oil, ginger, garlic and carrots in a frying pan and stir-fry.
4. When it's fragrant, add the king oyster mushrooms, salt and pepper and stir-fry for about a minute.
5. Add the nanohana and stir roughly. Pour in the sake, lid and turn the heat up to high. Steam-cook until there's no moisture left in the pan.
6. Add the chicken soup stock, soy sauce and sesame oil and mix them in. Finally pour in the katakuriko slurry, mix rapidly and it's done.

Story Behind this Recipe

The squid and asparagus stir-fry I made was very tasty, so I wanted to try it with other vegetables. I tried it out with the nanohana I spotted at the supermarket.