Squid & Celery In a Sticky Sauce

The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Squid 1
Celery 2
Sesame oil 1 tsp
Finely chopped ginger 1/2 tsp
Sake 3 tbsp
Dashi powder 1 tsp
Salt 1 tsp
Potato starch or conrflour 1 tbsp
Water 2 tbsp

Method

1
Remove the fibres off the celery, then cut into diagonal slices 2-3 mm long. Put in a frying pan with the ginger and fry until the celery is translucent.
2
Add the bitesize pieces of squid. If you can, score the pieces first. Add all the other ingredients.
3
Heat on medium until it becomes sticky. The squid will be perfectly cooked by this time. You can add sundried chillies if you like.

Tips & Note

You can use Chinese dashi powder which works better but you can also use a vegetable bouillon if you prefer.

Squid & Celery In a Sticky Sauce

The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Squid 1
Celery 2
Sesame oil 1 tsp
Finely chopped ginger 1/2 tsp
Sake 3 tbsp
Dashi powder 1 tsp
Salt 1 tsp
Potato starch or conrflour 1 tbsp
Water 2 tbsp

Squid & Celery In a Sticky Sauce

Recipe ID :1283 Posted on 01 DEC 2015

Serves 2

Prep 5min
Cook 10min
views 6,032
printed 177

saved 2

The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.

Share

Ingredients

Print Ingredients Email Ingredients
1
2
1 tsp
1/2 tsp
3 tbsp
1 tsp
1 tsp
1 tbsp
2 tbsp

Method

Prep
5min
Cook
10min
1
Remove the fibres off the celery, then cut into diagonal slices 2-3 mm long. Put in a frying pan with the ginger and fry until the celery is translucent.
2
Add the bitesize pieces of squid. If you can, score the pieces first. Add all the other ingredients.
3
Heat on medium until it becomes sticky. The squid will be perfectly cooked by this time. You can add sundried chillies if you like.

Tips & Note

You can use Chinese dashi powder which works better but you can also use a vegetable bouillon if you prefer.

HOME
midnight kitchen
I’ve got 176 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.
Whole sea bream , Kombu seaweed, Water, Bonito flakes, Salt, Light soy sauce, Somen noodles, Spring onion or leek, Carrot, Lime
HOME
An excellent kaiseki course, this dish is low calorie, high in nutrition and good for a healthy diet.
Edamame beans, Arrowroot powder (yoshino-kuzu), Water, Dashi stock granules, Egg, Mangetout
HOME
When I went to Athens on holiday, I popped into a local tavern and everyone was eating this, so I copied it here.
Taramasalata (shop-bought), Potato
HOME
Here is the perfect dish when you want to make something extra special. It's simple but looks fantastic.
Duck breast fillets, Red wine, Soy sauce, Mirin, White grapes, Salt & pepper
HOME
You can easily make a tasty risotto using Coleman's cheddar cheese sauce. It has the right amount of liquid for the rice to absorb.
Chicken breast fillet, Courgette, Short grain rice, Coleman's Cheddar Cheese Sauce 40g, Butter, Water, Milk, Salt & pepper
HOME
Roast chicken and avocado is a dream in sandwiches, it also works well with pasta.
Pasta, Ripe avocado, Roast chicken, Vegetable stock granules, Soy sauce, Single cream, Pasta water, Salt & pepper
HOME

Similar Recipe

You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.
Water (soft), Kombu for dashi, Bonito flakes
KitchenCIB
HOME
This tastes delicious cool and poured onto hot rice.
Cucumber, Prawns, Dashi stock, Potato starch or cornflour, Salt, Sake, Egg, Spring onion
Mizue
PRO
When you need one more dish, this can be made in minutes, no oil required so it's healthy.
Prawns, Surimi, French beans, Sake, Granulated sugar, Soy sauce, Oyster sauce, Potato starch or cornflour, Water
Lighter than fried rice.
Jasmine rice, Dried shrimps, Chicken thighs, Dried shiitake mushrooms, Shimeji or oyster mushrooms, Garlic (crushed), Lemongrass, Peanuts, [A], Light soy sauce, Fish sauce (nam pla), Sugar, Coriander, Sesame oil, Hot water
Rose Wine
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil