Soft and Moist Butter-Stir-Fried Dried Shredded Squid
Fantastic Butter-Stir-Fried Dried Shredded Squid Made with Dried Shredded Fish Instead of Squid! Revealing the Secret to its Chewy and Moist Texture!
Everyone loves butter-grilled squid, but now you can easily enjoy a similar flavor with soft dried shredded fish (jinmichae) instead of squid! This dish offers a completely different experience from regular stir-fried jinmichae, with a melt-in-your-mouth, chewy, and moist texture that is simply superb. The key secret to its tenderness is letting it marinate in mayonnaise beforehand. Perfect as a side dish for rice or as a snack with drinks, make this butter-stir-fried jinmichae right now!
Ingredients
- 80g dried shredded fish (jinmichae)
- 1 Tbsp mayonnaise
- 1 Tbsp butter
- 1 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (cheongju)
- 1 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, cut the 80g of dried shredded fish into bite-sized pieces (about 5-7cm). Place the cut jinmichae in a large bowl and add 1 Tbsp of mayonnaise. Gently mix with your hands until evenly coated. Let it marinate for about 5 minutes; this will make the jinmichae much softer and improve its chewy texture.
Step 2
Heat a pan over medium heat. Add 1 Tbsp of cooking oil and 1 Tbsp of butter together. The butter will melt and add richness, while the cooking oil prevents the butter from burning. Once the butter is fully melted and slightly foamy, proceed to the next step.
Step 3
Add the mayonnaise-marinated dried shredded fish to the pan. Stir continuously with a spatula to prevent it from sticking to the bottom and ensure it’s evenly stir-fried. It’s important to spread the jinmichae evenly in the pan as you cook.
Step 4
Reduce the heat to medium-low and stir-fry the jinmichae until it becomes lightly golden brown. Be careful, as the jinmichae can burn easily during this stage. Keep stirring and watch closely. You’ll start to smell a gentle buttery aroma.
Step 5
Once the jinmichae is lightly golden, pour in the sauce mixture: 1 Tbsp soy sauce, 1 Tbsp rice wine (cheongju), and 1 Tbsp oligosaccharide. Stir-fry very quickly over high heat until the sauce evenly coats the jinmichae to complete the delicious butter-stir-fried dish. To prevent burning, stir-fry for less than 1 minute.
