The season for summer squid has arrived. Yoko Munakata of the Better Home Association introduces a dish that gives potatoes the flavor of the sea, enhanced by butter and soy sauce. The cooked squid is kept soft by removing it from the pot after heating briefly so the rings become round. If you can clean a squid by yourself, you get to enjoy it whole. Make sure to choose a fresh one. Munakata shows another dish to go with sake. Serves two.
1 (300 grams) Japanese flying squid (surume-ika)
2 (300 grams) potatoes
1/2 (100 grams) onion
Seasoning A (2/3 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp sake)
1 C water, 1/2 tsp katakuriko starch, 10 grams butter
Clean squid by inserting fingers in body tube and loosening part attached to innards. Grasp body tube and pull arms so innards slip out. Peel off fin lobes. Cut arms and innards apart under the eyes. Cut open circular part of arms, remove hard beak. Cut off tip of arms and suckers.
Peel potatoes and cut into bite-sized pieces. Immerse in water then drain. Cut onion into 1-cm wedges. Cut body tube of squid into 1-cm rings with skin. Cut fin into bite-sized pieces.
Cook Seasoning A and squid in pot over medium heat for 1-2 minutes while mixing. When squid starts to turn white, but is still transparent, remove from pot.
Add water, potato and onion to same pot with remaining sauce. Bring to a boil over high heat. Remove scum. Place lid on pot and shift a little to make opening. Cook for about 15 minutes over medium heat.
When potato is tender, dust squid rings with katakuriko starch and return to pot. When squid is heated, add butter.
To use up squid, cut arms into 3-cm pieces. Remove bag of squid ink from innards. Chop innards. Saute in frying pan for 2-3 minutes over medium heat. Mix 1 tsp each of miso, sweet mirin sake and sake. When oil comes out from innards, add arms, 10 grams fine strips of ginger and seasoning to pot and saute briefly.
Estimated time to prepare: 35 minutes (15 minutes to prepare, 20 minutes to finish)
Nutritional information per serving: kilocalories, 295; sodium content, 2.3 grams; fat content, 5.8 grams