🦑Spring Feast. [Firefly Squid x Plum x Aromatic Vegetables] was too delicious
Spring's seasonal delicacy, "firefly squid" is...
When tossed with plum and aromatic vegetables, it became an endless "drink thief" that I could eat forever.
Refreshing Japanese ginger and shiso leaves, with a slightly sweet miso sauce.
And when you sizzle some garlic chips over it... it's just the best.
A simple side dish that you just chop and toss. Perfect for snacks or appetizers.
[Click here for the recipe video]
■ Click here for the recommended alcohol I'm drinking in the video 👇✨
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Since it's a subscription service, why not start a life where you always have the perfect beer in your fridge?
[Firefly Squid and Plum Marinade]
■ Ingredients (for 2-3 people)
Tomato: 1/2
Japanese ginger (myoga): 2
Shiso leaves: 5
Pickled plums (umeboshi): 2
Boiled firefly squid: approx. 160g (2 packs)
<Special Sauce>
Olive oil: 1 tbsp
Miso: 1 tsp
Honey: 1 tsp
Black pepper: 7 shakes
<Garlic Chips>
Olive oil: 2 tablespoons
Garlic: 2 cloves (minced)
■ Instructions
1. Tomato: diced
Myoga ginger: julienned
Shiso leaves: rolled up and thinly sliced
Pickled plum (umeboshi): pitted and minced
2. Put 1 in a bowl, add the special sauce, and mix well
-> Add the firefly squid and toss
3. Put olive oil and minced garlic in a frying pan and heat over medium heat
-> Turn off the heat once it turns a deep golden brown
4. Pour 3 sizzling over the plated firefly squid and it's done!
■ Cooking Tips
Using boiled firefly squid makes it tender and easy to eat.
Heat the garlic chips until just before they burn to bring out the aroma.
The saltiness of the plum makes it easy to season, so taste as you adjust.
■ The Secret to Deliciousness
The rich umami of the firefly squid combined with the
freshness of the plum and aromatic vegetables is truly a spring luxury.
Pour the sizzling garlic oil over the top for a dish that will have you reaching for more wine or sake.
👉 I'm also updating “Spring Appetizer Recipes” on Instagram!
-> @sakemasa.otu
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