Healthy Recipes②
Firefly squid and new potatoes stir-fried with butter
~Exquisite recipes to enjoy the arrival of spring~
This dish uses jewel-like firefly squid delivered from the spring sea and sweet new potatoes. Introducing a special spring dish. The aroma of butter and the umami of mentaiko combine to create a luxurious stir-fry that will brighten up your spring dinner table.
The appeal of firefly squid
Firefly squid, which is in season from March to May, is truly a food that can be called the "face of spring." Firefly squid, famous for the mysterious blue light they emit in Toyama Bay, 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, and is recommended for people who drink alcohol frequently. In addition, the rich vitamin B12 and iron content help prevent anemia. Vitamin E's antioxidant properties 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 and have a fluffy texture. Another great thing about it is that you can cook it with the skin on.
Ingredients (for 2-3 people)
- Potatoes (new potatoes are recommended): 3
- Firefly squid: 1 pack
- Mentaiko: 1 belly
- Lemon: 1-2 slices
- 1 tablespoon butter
- Green onion: appropriate amount
How to make it
Preparation
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Preparing the new potatoes
For new potatoes, crumple up some aluminum foil and wash lightly. If using regular potatoes, peel them. -
Cooking potatoes
Cut into bite-sized pieces and place in a heat-resistant container. Heat in the microwave (500W) for 5 minutes and then wipe off the water with kitchen paper. If you poke it with a bamboo skewer and it goes in easily, it's ready. If it's not cooked enough, reheat it a little at a time. -
Preparing the Mentaiko
Wrap the mentaiko in plastic wrap and twist both ends like a candy. Cut off one side of the twist with kitchen scissors and push out the contents. -
Preparing the condiments
Cut the lemon into wedges and chop the green onions.
cooking
-
Stir-fried firefly squid
Add butter to a wok and fry the firefly squid. -
Add potatoes
Once the butter is mixed in, add the potatoes and fry until combined.
*Please be careful when cooking as firefly squid may jump. -
Finish with mentaiko
Once the potatoes have browned, add the mentaiko and shake the wok to mix. -
Presentation
Turn off the heat, place on a plate, garnish with lemon and green onions, and it's done.
<Cooking Tips>
How to handle firefly squid
If you want to enjoy the texture of firefly squid, remove the eyes, mouth, and cartilage. It will be easier to eat and have a more elegant finish.
Tips for controlling the heat
If firefly squid is overcooked it will become tough, so the key is to stir fry it quickly. Cook over medium to high heat until done.
summary
"Firefly squid and new potatoes stir-fried in butter" is a dish that uses seasonal spring ingredients and is both beautiful to look at and tastes elegant. The rich flavor of the firefly squid, the sweetness of the new potatoes, and the saltiness of the mentaiko are a perfect match. It will add a touch of color to your spring table.
It takes little time to prepare and is easy to make, so it is recommended as a dish for unexpected guests or special occasions. Please enjoy the flavors of this spring to the fullest.