Squid with rice
6 servings
40 minutes
Squid with rice is an exquisite Japanese dish that combines the tenderness of seafood with the rich flavor of spices. The recipe's origins trace back to the traditional cuisine of Japan's coastal areas, where fresh seafood is the foundation of many dishes. Fried squid infused with the aroma of basil, cumin, and coriander gains a spiciness complemented by the slight acidity of tomato paste. Tender rice serves as a harmonious addition, creating a balance of flavors. This dish not only delights with its rich aroma but is also nutritious due to its high protein and mineral content. It is perfect for an eastern-style dinner, offering a flavorful journey into Japanese culinary traditions.
1
Place frozen squid in a bowl, pour boiling water over them, and remove the skin and insides.
- Squid: 700 g
2
Add salt to boiling water. Dip the squids in boiling water one by one for 15 seconds. Then cut into strips.
- Salt: to taste
- Squid: 700 g
3
Boil the rice in a separate pot.
- Long grain rice: 1 glass
4
Fry the sliced onion (in half rings) and carrot (in circles) in a pan.
- Onion: 2 heads
- Carrot: 2 pieces
5
Add the squid, pour in the tomato paste, and season with spices.
- Squid: 700 g
- Tomato paste: 1 tablespoon
- Ground cumin (zira): 0.7 teaspoon
- Ground coriander: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Basil: 0.5 teaspoon
6
Cook for about three more minutes, then mix the rice with the squid on a plate and serve.
- Long grain rice: 1 glass