Seafood Usuyaki (Quick and Easy Snack with Squid)
https://cookingwithdog.com/recipe/seafood-usuyaki/
Servings
2people
Cook Time
25minutes
Servings
2people
Cook Time
25minutes
Ingredients
Sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let’s prepare the squid. First, clean the squid and detach the fins from the mantle.
    		 Let’s prepare the squid. First, clean the squid and detach the fins from the mantle.
  2. Next, run the blade of a knife along the mantle and open.
    		 Next, run the blade of a knife along the mantle and open.
  3. With a paper towel, remove the excess moisture from both sides.
    		 With a paper towel, remove the excess moisture from both sides.
  4. Cut the mantle into 3 pieces lengthwise.
    		 Cut the mantle into 3 pieces lengthwise.
  5. Then, cut each piece into 1 cm (0.4") strips.
    		 Then, cut each piece into 1 cm (0.4″) strips.
  6. And next cut the fins into 1 cm strips as well.
    		 And next cut the fins into 1 cm strips as well.
  7. Now, scrape off the suckers on the arms using the blade.
    		 Now, scrape off the suckers on the arms using the blade.
  8. Trim off the tip of the arms and cut the arms into 2~3cm (0.8"~1.2") pieces.
    		 Trim off the tip of the arms and cut the arms into 2~3cm (0.8″~1.2″) pieces.
  9. Open the base of the arms and separate each piece.
    		 Open the base of the arms and separate each piece.
  10. Place the squid pieces onto a tray and add the sake. Then, toss to coat evenly.
    		 Place the squid pieces onto a tray and add the sake. Then, toss to coat evenly.
  11. Now, let’s make the batter. Combine the all purpose flour and the potato starch in a bowl. Add 2 pinches of salt and the bonito powder. Mix the powders with a balloon whisk.
    		 Now, let’s make the batter. Combine the all purpose flour and the potato starch in a bowl. Add 2 pinches of salt and the bonito powder. Mix the powders with a balloon whisk.
  12. Add 100 ml (3.4 fl oz) of water while stirring.
    		 Add 100 ml (3.4 fl oz) of water while stirring.
  13. Continue to mix until the ingredients are completely moistened.
    		 Continue to mix until the ingredients are completely moistened.
  14. Now, add the squid pieces.
    		 Now, add the squid pieces.
  15. Add the chopped spring onion leaves or garlic chives, which are cut into 2 cm (0.8") pieces.
    		 Add the chopped spring onion leaves or garlic chives, which are cut into 2 cm (0.8″) pieces.
  16. And mix the ingredients together.
    		 And mix the ingredients together.
  17. Now, let’s make the Seafood Usuyaki. Add a generous amount of sesame oil to a pan and coat it with the oil.
    		 Now, let’s make the Seafood Usuyaki. Add a generous amount of sesame oil to a pan and coat it with the oil.
  18. Then, ladle half of the batter into the heated pan. And shape it into a flat circle.
    		 Then, ladle half of the batter into the heated pan. And shape it into a flat circle.
  19. Fry it on medium low heat for about 2 to 3 minutes.
    		 Fry it on medium low heat for about 2 to 3 minutes.
  20. Occasionally swirl the pan to cook evenly.
    		 Occasionally swirl the pan to cook evenly.
  21. When the other side is golden brown, flip it over.
    		 When the other side is golden brown, flip it over.
  22. Press the Usuyaki with a turner to help it brown evenly. Swirl the pan and continue cooking.
    		 Press the Usuyaki with a turner to help it brown evenly. Swirl the pan and continue cooking.
  23. And add the extra sesame oil.
    		 And add the extra sesame oil.
  24. Thoroughly brown both sides to give the surface a crisp texture. Now, it is ready.
    		Thoroughly brown both sides to give the surface a crisp texture. Now, it is ready.
  25. Place the Usuyaki onto a cutting board and cut it into bite-size pieces.
    		 Place the Usuyaki onto a cutting board and cut it into bite-size pieces.
  26. Arrange the Usuyaki onto a plate.
    		 Arrange the Usuyaki onto a plate.
  27. Combine the same amount of vinegar and soy sauce to make the sauce and add karashi hot mustard to taste.
    		 Combine the same amount of vinegar and soy sauce to make the sauce and add karashi hot mustard to taste.
Recipe Notes

The potato starch helps to create the crispy outside and the moist and gooey inside.
Alternatively, you can add other vegetables like carrots and onions, or use other seafood instead of the squid.