Food Capital Information Center
Recipes
Nishina spear squid
Nishina squid and colorful vegetables dressed in Nanban
- Vegetables
- Marine Products
- Japanese style
Ingredients (For 2 people)
| Squid | 1 cup (100-150g) |
| Eggplant (sliced) | 50g |
| Sweet potato (thinly sliced) | 40g |
| Pumpkin (thinly sliced) | 50g |
| Yellow bell pepper (cut into triangles) | 20g |
| Shiitake mushrooms (thinly sliced) | 40g |
| Lotus root (thinly sliced) | 30g |
| Green chili | 5 |
| Cherry tomatoes (1/4 wedges) | 5 individual |
| All-purpose green onion (cut into small pieces) | 5g |
| Wheat flour | Appropriate amount |
| Nanban sauce | ||||||||||||||
|
Method
Cut vegetables. Slice the prepared squid into rounds, drain well, and sprinkle with flour.
Deep-fry root vegetables (lotus root, sweet potato, pumpkin) in low-temperature oil and remove.
Fry the squid for about 1 minute and remove it before it becomes hard.
Finally, quickly fry the eggplant, yellow bell pepper, shiitake mushrooms, and green chili pepper in hot oil.
Make a Nanban sauce. Combine dark soy sauce, mirin, vinegar, and sugar and heat. Once cooled, add chili pepper and grated ginger, followed by grated radish and white onion and mix.
Add the sauce from ❺ to ❷❸❹, checking the taste.
Finish by adding cherry tomatoes and all-purpose green onions.
Key Points
・Frying root vegetables slowly in low-temperature oil increases their sweetness.
- Grate the daikon radish carefully to create a sauce with a smooth texture.
- Even after it has cooled down, the flavors will blend and it will be delicious.
Recommended ingredients from Shizuoka Prefecture
Nishina spear squid
High-quality live squid with thick flesh and a unique sweet taste, carefully caught by pole-and-line fishing and shipped alive.
Recipes using vegetables and marine products
Find a recipe
