Healthy recipes 3
Firefly squid and new potatoes stir-fried with butter
~Exquisite recipes to enjoy the arrival of spring ~
We would like to introduce a special spring dish made with jewel-like firefly squid delivered from the spring sea and sweet new potatoes . The aroma of butter and the umami of mentaiko combine to create a luxurious stir-fry that will brighten up your spring table.
The appeal of firefly squid
Firefly squid, in season from March to May, is truly a food worthy of being called the "face of spring." Famous for the mysterious blue light of Toyama Bay, firefly squid are characterized by their plump texture and rich flavor. Their small bodies are packed with nutrients, including plenty of taurine and vitamin B12. The taurine contained in firefly squid is effective in improving liver function, making them a great choice for those who drink alcohol frequently. Furthermore, their abundant vitamin B12 and iron content help prevent anemia, while the antioxidant properties of vitamin E support beauty and health.
The sweetness of new potatoes
New potatoes harvested in spring are characterized by their thin skin and strong sweetness. They contain more moisture than regular potatoes, giving them a fluffy texture. Another great thing about them is that they can be cooked with the skin on.
Ingredients (for 2-3 people)
3 potatoes (new potatoes are recommended)
Firefly squid : 1 pack
Mentaiko : 1 belly
Lemon : 1-2 slices
1 tablespoon butter
Green onion : appropriate amount
How to make it
Preparation
1. Preparing the new potatoes: For new potatoes, crumple up the aluminum foil and lightly wash them. If you are using regular potatoes, peel them.
2. Cooking the potatoes: Cut into bite-sized pieces and place in a heat-resistant container. Microwave (500W) for 5 minutes, then wipe off any excess water with kitchen paper. If you poke a skewer into the potatoes and it goes in easily, they're ready. If they're not cooked enough, reheat them a little at a time.
3. Preparing the Mentaiko Wrap the mentaiko in plastic wrap and twist both ends like a candy. Cut off one end with kitchen scissors and push out the contents.
4. Prepare the seasonings: Cut the lemon into wedges and chop the green onions.
cooking
5. Add butter to a wok to fry the firefly squid and fry the firefly squid.
6. Add the potatoes . Once the butter has mixed in, add the potatoes and fry until combined. *The firefly squid may jump, so cook carefully.
7. Finish with mentaiko . Once the potatoes have browned, add the mentaiko and shake the wok to mix.
8. To serve , turn off the heat, place on a plate, and garnish with lemon and green onions.
<Cooking Tips >
How to handle firefly squid
If you want to enjoy the texture of the firefly squid, remove the eyes, mouth, and cartilage. This will make it easier to eat and give it a more refined finish.
Tips for controlling the heat
If the firefly squid is cooked too long it will become tough, so the key is to stir fry it quickly over medium to high heat.
summary
"Firefly squid and new potatoes stir-fried in butter" is a dish that is both beautiful to look at and tastes elegant, using seasonal spring ingredients. The rich umami of the firefly squid, the sweetness of the new potatoes, and the saltiness of the mentaiko are a perfect match, adding a touch of elegance to your spring table. It's quick and easy to prepare, so it's a great dish for unexpected guests or special occasions. Be sure to enjoy the flavors of spring to your heart's content.