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Yield: 4 Servings
1 lg Squid, about 7 inch body
1 lb Shrimp
1/4 lb Hot sausage
1 ea Head Nappa cabbage
3 ea Bok choy stalks
3 ea Large carrots, grated
1/4 c Grated radish (daikon)
1 c Cooked short/medium rice
More squid landed at my feet and we tried yet another way to make it here
in Japan. This is very close to how many here make it. When Charlotte saw
it, she asked if it 'died because someone stuffed it'. (No dear, not quite
).
Clean the squid as normal (many show directions, ask me if you dont have a
set). Chop the veggies and shrimp up then make a filling with them. Heat
a
large oil deepfryer or bake with frequent brushings of sesame oil. To
deepfry, takes about 15 mins. Baking at 350 takes about 25 minutes.
These should best be served cold and in slices, 1 or 2 to a person unless
you are Charlotte in which case you might need more!
For a full meal, add: Udon Nabe, Green Beans blanched with black olives,
and sweet adzuki beans over rice.
1 lg Squid, about 7 inch body
1 lb Shrimp
1/4 lb Hot sausage
1 ea Head Nappa cabbage
3 ea Bok choy stalks
3 ea Large carrots, grated
1/4 c Grated radish (daikon)
1 c Cooked short/medium rice
More squid landed at my feet and we tried yet another way to make it here
in Japan. This is very close to how many here make it. When Charlotte saw
it, she asked if it 'died because someone stuffed it'. (No dear, not quite
).
Clean the squid as normal (many show directions, ask me if you dont have a
set). Chop the veggies and shrimp up then make a filling with them. Heat
a
large oil deepfryer or bake with frequent brushings of sesame oil. To
deepfry, takes about 15 mins. Baking at 350 takes about 25 minutes.
These should best be served cold and in slices, 1 or 2 to a person unless
you are Charlotte in which case you might need more!
For a full meal, add: Udon Nabe, Green Beans blanched with black olives,
and sweet adzuki beans over rice.