Okinawan-Style Soy-Braised Squid

1. 1 Squid tubespack 500 g ≈ $8.00 195 g
2. 2 Soy sauce 11 ml
3. 3 Sugar 4 g
4. 4 Vinegar 9% 6 ml
5. 5 Sesame seeds 4 g
6. 6 Canned green peaspack 400 g ≈ $1.00 95 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep the squid¹: peel off the outer membrane, remove the innards, separate the tender body, trim off the dark tip, then slice into 45°-angled strips.

2. Flatten each strip and cut into even, straight pieces.

3. Cut squid¹ into bite-sized portions.

4. Blanch the squid¹: boil water, add squid for 30 seconds, then drain and set aside to cool.

5. Mix soy sauce, sugar, rice vinegar, and water in a pan, bring to a boil.

6. Add squid¹, simmer on low heat for 1–2 minutes, stirring constantly.

7. Sprinkle with toasted sesame seeds before serving.