Omelette Squid on Rice (Ika Do

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Frozen squid		4-5
Eggs		2
Onion		1/2
Carrot		1/4
Spring onion		1
Dashi stock (or fish stock)		100ml
Sake or white wine		1 tbsp
Soy sauce		2 tbsp
MIrin		2 tbsp
Chilli powder (optional)		as you like

Method

Cook

15min

Defrost the squid, wash and slice into 5mm pieces. Shred the carrot thinly, finely slice the onion, and cut the spring onion roughly diagonally.

Put the dashi stock into a small frying pan, add the sake, soy sauce and mirin and bring to the boil. Add the onions and carrots and cook for 5 minutes on medium heat.

Add the squid and spring onions and simmer for 2 minutes.

Pour in half of the beaten egg and simmer for 1 minute then pour in the remaining egg, put the lid on and cook for a further minute.

Serve cooked rice in a bowl and gently place Step 4 on top. Sprinkle with some chilli powder if you like.

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