Ginger ( tubed ) ・ Red chili pepper (roundly sliced)
★Chinese Chicken stock powder
little less than 1 teaspoon
a little for fragrance
Salt for the cucumber
Salt for the squid
Flour for the squid
Vegetable oil for stir frying
★ 「Sesame oil」 for finishing
Peal the cucumber with a peeler in a zebra pattern. Cut it vertically into half and in about less than 1 cm thick diagonal slices Sprinkle some salt and keep it for a while, then pat dry with a paper towel.
Make a crisscross pattern cuts on the squid and cut it into bite size Pat dry and sprinkle salt and pepper then thinly coat with flour.
Heat some oil in a frying pan and stir fry ginger and red chili pepper quickly. Then add the squid first → then next the cucumber and stir-fry ♪ Season with ★ ingredients and add the sesame oil for the finishing touch.
Done! Transfer to a serving plate and enjoy while it is hot. It won't be watery even when cold, and it is so delicious.
Story Behind this Recipe
When the cucumber was in season... I often had this menu at my parent's house. This is my mother's signature recipe. I added a little extra to make an authentic Chinese-style? And I am working on it.
- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.) - When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it. - Make sure not to cook both squid and cucumber too much. Add garlic if you like.