Blanched Squid with Scallions
Blanched Squid with Scallions
A Diet-Friendly and Appetizing Dish: Blanched Squid with Scallions!
Enjoy the fresh, seasonal squid blanched with new scallions. Its mild, tender, and chewy texture is loved by both children and adults. A delightful dish perfect for a light meal or as an accompaniment to drinks.
Ingredients- 2 Fresh Squids
- 1 handful Fresh Scallions
- A little Gochujang Sauce (Spicy-Sweet Dipping Sauce)
- 1 tsp Salt
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 3-4 Tbsp Flour
Cooking Instructions
Step 1
Prepare the fresh squids. If using frozen squid, ensure it is thawed naturally before cooking. Cooking frozen squid directly might result in a softer texture.
Step 2
Carefully remove the innards, eyes, and beak from the squid. Place the flour inside the squid and gently rub it all over the surface, ensuring it coats every part. This step helps to thoroughly clean the squid. Rinse it under running water until clean.
Step 3
Wash the fresh scallions. Trim off any overly thick stems, using the tender parts for this dish. This will ensure a tender texture after blanching.
Step 4
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water.
Step 5
Add the prepared scallions to the boiling water and blanch them very briefly, for about 30 to 40 seconds, just until they soften slightly. Immediately remove the scallions and plunge them into cold water to stop the cooking process. Once cooled, firmly squeeze out any excess water.
Step 6
To the same boiling water where the scallions were blanched, add 1 tablespoon of cooking wine (such as mirin or sake). Add the cleaned and prepared squid and blanch for 2 to 3 minutes. Avoid overcooking, as this will make the squid tough. Once cooked, remove from the water, let it cool, and then slice it into bite-sized pieces. *Blanching for a short time prevents the squid from becoming chewy.
Step 7
Take the sliced squid body and wrap a portion of the blanched scallions around the center. This creates a visually appealing presentation.
Step 8
To secure the scallions, gently tuck the end of the scallion bundle into the squid body using chopsticks. This prevents them from unraveling. Slightly trimming the ends of the scallions beforehand can make it easier to tuck them in, as it allows air to escape from within the wrapped bunch.
Step 9
While this dish requires a bit of hands-on effort, the beautiful presentation and delicious taste make it incredibly rewarding.
Step 10
Arrange the blanched squid on a large serving plate, creating a circular pattern. Place the cut squid tentacles in the center of the plate. Garnish by wrapping the remaining scallions and placing them on top of the squid. Feel free to arrange the components on the plate according to your personal preference.
