Chewy Squid and Shiitake Mushroom Braised in Soy Sauce: Perfect for Using Leftovers
Savory Braised Squid with Shiitake Mushrooms: A Sweet and Salty Delight for Leftovers
Enjoy this delicious braised squid dish made with leftover squid and vibrant vegetables! The chewy texture of the squid, combined with fragrant shiitake mushrooms and crisp bell peppers, perfectly melds with the savory soy sauce glaze, making it an irresistible side dish that will have you clearing your rice bowl in no time. It’s simple to make yet boasts a deep umami flavor, making it perfect for beginners.
Main Ingredients
- 1/2 squid (cleaned)
- 4 shiitake mushrooms
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 2 Korean green chilies (Cheongyang peppers)
Cooking Instructions
Step 1
Prepare all ingredients by cutting them into bite-sized pieces. For the squid, slice the body into rings or 1cm thick strips, and cut the tentacles into manageable lengths. Remove the stems from the shiitake mushrooms and slice the caps about 0.5cm thick. Seed and chop the bell peppers into 1cm pieces. Finely chop the Korean green chilies.
Step 2
Lightly grease a small pan with cooking oil. Add the minced garlic and sauté over low heat until fragrant. Be careful not to burn the garlic; the goal is to release its subtle aroma.
Step 3
Once the garlic is fragrant, add 1/2 Tbsp soy sauce, 2 Tbsp stock, and 1 Tbsp oligosaccharide. Whisk well to combine the sauce ingredients. Bring to a simmer over medium heat, rather than high heat.
Step 4
When the sauce comes to a boil, add the prepared squid, shiitake mushrooms, bell peppers, and green chilies. Stir occasionally and braise for 2-3 minutes, allowing the ingredients to absorb the flavors of the sauce. Adjust the cooking time to prevent the squid from becoming tough.
Step 5
Finally, drizzle in a little sesame oil and sprinkle with toasted sesame seeds for a glossy finish and nutty flavor. Gently toss everything together one last time to ensure all ingredients are well combined.
