Ingredients
4 medium squids
2 1/2 cup water
1/3 cup sake
3 Tbsps soysauce
3 Tbsps mirin
For filling:
1 chicken breast half, boneless, skinless
1/2 cup minced onion
1 small egg
3 Tbsps katakuriko potato starch or corn starch
1 Tbsp soy sauce
2 tsps grated ginger
Procedure
Remove guts and legs from squid and clean the squid.
Remove the soft bones.
Chop the legs into small pieces.
Mince chicken breast and put it in a bowl.
Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well.
Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat.
Add stuffed squid in the soup and simmer on low heat for about one hour.
Slice into 1/2-inch-thick rounds.
4 medium squids
2 1/2 cup water
1/3 cup sake
3 Tbsps soysauce
3 Tbsps mirin
For filling:
1 chicken breast half, boneless, skinless
1/2 cup minced onion
1 small egg
3 Tbsps katakuriko potato starch or corn starch
1 Tbsp soy sauce
2 tsps grated ginger
Procedure
Remove guts and legs from squid and clean the squid.
Remove the soft bones.
Chop the legs into small pieces.
Mince chicken breast and put it in a bowl.
Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well.
Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat.
Add stuffed squid in the soup and simmer on low heat for about one hour.
Slice into 1/2-inch-thick rounds.