Braised Baby Squid in Soy Sauce
Tender baby squid quickly blanched then braised in a savory soy-based sauce with garlic and onion. A quick weeknight seafood dish with rich umami flavor.
Story
This home-style Chinese dish transforms delicate baby squid into a savory delight. The quick blanching step prevents the squid from becoming rubbery, while the brief braising lets it soak up the garlicky soy sauce. Serve over steamed rice for a complete meal.
Ingredients
Baby squid
300g, cleaned and sliced into rings
Soy sauce
3 tablespoons
Rice wine
1 tablespoon
Sugar
1 teaspoon
Garlic cloves
4, minced
Yellow onion
1/2 medium, diced
Green onion
2 stalks, cut into sections
Fresh ginger
3 slices
Vegetable oil
2 tablespoons
Water
150ml
Instructions
1
Prepare the squid
Remove the internal organs, beak, and suction cups from each squid. Rinse thoroughly under cold water. Slice the body into 1/2-inch rings and set aside.
2
Blanch the squid
Bring a pot of water to boil with green onion sections and ginger slices. Add the squid rings and blanch for just 30 seconds until they turn opaque. Immediately drain and pat dry with paper towels. This step removes excess moisture and prevents a rubbery texture.
3
Start the sauce base
Heat vegetable oil in a wok or large skillet over medium heat. Add the diced onion and minced garlic. Stir-fry for 2 minutes until fragrant and softened.
4
Braise the squid
Add the blanched squid to the wok. Pour in soy sauce, rice wine, and sugar. Pour in the 150ml water. Bring to a gentle simmer, then cook for 3-4 minutes, stirring occasionally, until the sauce reduces slightly and coats the squid.
5
Serve immediately
Transfer to a serving plate. The squid should be tender and have absorbed the savory brown sauce. Serve hot over steamed rice.
