Ingredients (for about 2 servings):
- Spring cabbage: 1/2 head
- Firefly squid: 1 pack (about 100g)
- Sweet bean paste (Tianmianjiang): 1/2 tablespoon
- Soy sauce: 1 teaspoon
- Sake: 1 tablespoon
- Sesame oil (preferably Taibai): 1 tablespoon
Taibai（太白） sesame oil is recommended for cooking as it is neutral in flavor and odor, making it suitable for various dishes.
Preparation:
Remove the eyes and beak from the firefly squid. The beak is located where the legs are folded. Once you gently press, the white beak should come off easily.
The white part on the left is the beak.
Cut the spring cabbage into the amount you need, wash it, and then cut it into bite-sized pieces. To preserve the vitamins, try to avoid creating too many cut surfaces while washing.
Stir-frying:
Adjust the heat to medium-high. Add sesame oil to the pan, and once it is heated, stir-fry the firefly squid.
Once the squid is evenly coated with oil, add the cabbage.
Stir-fry the cabbage, ensuring the oil is distributed throughout, until the cabbage becomes tender.
Season and finish:
Add the sake, soy sauce, and sweet bean paste in that order.
Mix everything well and then taste to adjust the flavor.
If the flavor is to your liking, serve and your dish is ready
Spring cabbage is tender, and firefly squid can be eaten raw as sashimi, making this a relatively easy dish to prepare. You can mix the seasonings in advance and add them all at once for convenience.
It pairs well with white rice and also with sake. While the flavor may not be as strong as it looks, the combination of squid and sweet bean paste makes it quite enjoyable.
Give it a try!
: Spring cabbage: 1/2 head Firefly squid: 1 pack (about 100){kind=link}