Ingredients

The following ingredients have 2 Servings
  • 1/4 pound squid (with or without tentacles) ..... cleaned and skinned
  • 2 cups boiling water
  • 1 celery stalk ..... slice 1/4 inch diagonal
  • some celery leaves (optional)
  • 1 small garlic clove ..... minced
  • small pieces ginger (about 1/4 tsp)..... minced
  • 2 teaspoons sake (you can substitute with dry white vermouth, dry sherry or chicken stock)
  • 1 teaspoon soy sauce
  • 1/8 (or more) teaspoons salt
  • pepper
  • 1/4 - 1/2 teaspoons toasted sesame oil

Instruction

  • With a kitchen scissor or a knife, cut one side of the squid to open it. With the tip of a very sharp knife, score the squid diagonally (1/16" - 1/8" intervals). Do not cut all the way through. Turn the squid 90 degrees and score the squid diagonally again to make a criss-cross pattern. Cut the squid into bite size pieces and spread on a colander. Place the colander in the sink.
  • Pour boiling water over the squid and drain well (or boil water in a pot and blanch the squid in the hot boiling water for a few seconds and drain).
  • Heat oil in a fry pan on high heat. Add garlic and ginger and saute until fragrant without burning them -- about 30 seconds.
  • Add the celery and the squid and saute about 2 minutes or less. Add celery leaves and toss.
  • Add sake, soy sauce, salt and pepper and stir well.
  • Drizzle sesame oil around the pan and stir one more time and remove from the heat. Plate and serve.