Yamaguchi Ika Club
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YAMAGUCHI FISHING JOURNAL

03THE IKA KITCHEN

Cuttlefish & celery stir-fry

Firm cuttlefish and crunchy celery in a quick, light Chinese-style stir-fry.

Stir-fry 15min, approximate 2 servings Good withKisslip cuttlefishGolden cuttlefishBigfin reef squid

Method

  1. Crosshatch the cuttlefish and cut into bite-size pieces. Slice celery on the diagonal; mince leek and ginger.
  2. Stir-fry leek and ginger in sesame oil until fragrant, then add the cuttlefish and cook through.
  3. Add celery, sake, stock powder and salt and toss quickly.
  4. Stir in the starch slurry and turn off the heat once glossy.

TipCrosshatched pieces curl open like flowers as they cook and hold the sauce.

Variations

  • Oyster sauceUse a tablespoon of oyster sauce instead of salt.
  • Chili squidKetchup and chili bean paste, like chili shrimp.
  • With greensSwap the celery for bok choy or komatsuna.
More recipes

Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/

More from the kitchen

Sauté 15min Squid & broccoli with soy butter A quick skillet of squid and broccoli with fragrant soy butter. Bigfin reef squidKisslip cuttlefishGolden cuttlefish Ingredients & steps Simmer 35min Ginger-simmered squid & daikon Tender daikon in a ginger-soy broth, made for a bowl of rice. Spear squidKisslip cuttlefish Ingredients & steps Pasta 25min Garlic & tomato squid pasta A weekend pasta that works with properly thawed frozen squid, too. Golden cuttlefishKisslip cuttlefishSwordtip squid Ingredients & steps