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Buttery squid with mushrooms and asparagus
Ingredients for 4 portions
- 1 pc Small squid tube
- 10 pcs Shiitake mushrooms
- 5 pcs Green asparagus
- 4-5 leaves Chives
- 20 g Butter
- 45-50 ml Kikkoman Stir-Fry Sauce
- 1 tbsp Salad oil
- 1 sheet Nori seaweed
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Clean the squid and chop into small bitesized pieces. Clean asparagus and blanch for 1 minute, chop into pieces of similar size as squid. Remove the stalk from shiitake and chop them into thick slices.
Pour oil onto the frying pan and stir-fry everything. Add Kikkoman Stir-Fry Sauce and butter and toss well to coat all ingredients. Garnish with thinly chopped nori and chives.
Used products in this recipe
Ingredients for 4 portions
- 1 pc Small squid tube
- 10 pcs Shiitake mushrooms
- 5 pcs Green asparagus
- 4-5 leaves Chives
- 20 g Butter
- 45-50 ml Kikkoman Stir-Fry Sauce
- 1 tbsp Salad oil
- 1 sheet Nori seaweed
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.