Squid Liver Stir-fry
Squid stir-fried in its own squid liver is a popular dish at izakaya pubs. Learn how to clean and prepare squid with this recipe, and you can recreate the rich flavor at home!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 2 Pacific flying squid (small) (400 g)Note
*Net 300 g without the innards.
- 2 sacs squid liver
- 1/2 onion (small) (80 g)
- 1 pack shimeji mushrooms (100 g)
- 1 dried red chili pepper
- 2 tbsp olive oil
- 1 tsp garlic (minced)
- 3 tbsp white wine
- 1/3 tsp salt
- A pinch of pepper
- 1 tbsp parsley (minced)
Prepare the squid. Place the side with the triangular fins facing up. Run your fingers inside the body tube to separate the cartilage and loosen the inner gastric sac containing the liver. Carefully pull out the tentacles and attached sac.
Pull out and discard the cartilage from inside the body tube. Cut the squid below the eyes to separate the gastric sac.
Wash the body tube and tentacles in a large bowl of water. Put your fingers inside of the tube and remove any remaining innards. Pat dry with paper towels.
Cut off and discard 1-2 cm from the tip of each tentacle as well as any large suckers. Cut each tentacle into 2 pieces.
Cut the body tubes into 1.5-2 cm thick rings.
Remove the ink sac from the gastric sac. Cut a long incision in the gastric sac and squeeze out the liver using your fingers.
The ink sac is the black piece attached to the gastric sac. Be very careful not to puncture it.
Mince the onion. Remove the root ends from the shimeji mushrooms and separate them into bunches of 2-3 pieces. Cut the chili pepper into 4-5 mm thick rounds and discard the seeds.
Add the olive oil and garlic to a frying pan and stir-fry over low heat. When fragrant, add the minced onions and stir-fry over medium heat. Once the onions soften, add the shimeji and continue to stir-fry. When the shimeji soften, add the squid rings and chili pepper. Once the squid change color and cook through, add the liver and [A], and mix together. Cover and steam over low heat for 6-8 minutes, then stir in the parsley.