Squid and Vegetable Butter Stir-Fry

いかバター野菜炒め

Squid, cabbage, and peppers cook quickly in a buttery soy sauce.

Servings and Time

Serves 2-3 as a shared small plate. 15 minutes prep; 10 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 250 g cleaned raw squid, body cut into rings and tentacles into pieces
  • 150 g cabbage, cut into pieces
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 1 teaspoon neutral oil
  • 15 g butter
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • Black pepper

Tools Used

Large fry pan, knife, cutting board, spatula, and food thermometer.

Steps

  1. Pat squid dry. Mix soy sauce and sake in a small bowl.
  2. Heat oil in a fry pan over medium-high heat. Stir-fry onion and bell pepper for 2-3 minutes.
  3. Add cabbage and cook for another 2 minutes, leaving a little crunch.
  4. Add squid and cook, tossing, for about 2-3 minutes until opaque and cooked through; the thickest pieces should reach 63 C / 145 F.
  5. Add butter and the soy-sake mixture. Toss for 30-60 seconds and finish with pepper.

Serving Notes

Serve immediately; avoid continuing to cook the squid after it is done.

Nutrition Note

This dish combines seafood protein with several vegetables.

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