Pan-fried squid in butter soy sauce

Poached cod with orange chaudeau sauce 21 of 662 Pork and lettuce wraps

Kikkoman Sauces 658

Category 638

Ingredient 589

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Specials 613

Tamari Gluten-free Soy Sauce Main courses Seafood Vegetables Spring Summer

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 1425 kJ / 340 kcal

4 pieces of frozen squid
1 red, 1 green and 1 yellow pepper
80 g snap peas
3 tbsp. vegetable oil
Salt and freshly ground pepper
6 tbsp. sake or white wine
4 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
40 g unsalted butter
4 slices of baguette

Preparation

Thaw the squid and drain well. Cut the legs into approx. 4-5 cm long pieces. Wash and trim the peppers and mangetout and cut them into fine strips.

Heat up the oil in a frying pan, put the vegetables in, sauté them, season lightly with salt and pepper and keep warm. Fry the body for approx. 1 minute with the lid on. Turn the squid over, add the other pieces of squid and continue cooking for another 5 minutes with the lid on. Remove the pan from the heat and leave the squid to marinate for a while.

Add the sake, soy sauce and butter and glaze the squid with the sauce. Cut the top part of the squid into rings and arrange on a platter with the other pieces. Add the fried vegetables, pour the rest of the sauce over the squid and serve with toasted baguette slices.