Buttery squid with mushrooms and asparagus
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Buttery squid with mushrooms and asparagus
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Buttery squid with mushrooms and asparagus

Buttery squid with mushrooms and asparagus

Ingredients for 4 portion(s)

  • 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 portion(s)

  • 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.