Are you hungry? Are you looking to cook something easy and tasty? practicallyperfect.org is your source for practically perfect recipes with step by step photos to make cooking food as easy and enjoyable as eating it.
Lightly cooked squid has a wonderful texture and can be combined with pasta and fennel and a light sake and soy sauce. We have called it Mah-Jong because the squid is cut in strips the size of a Mah-Jong tile.
 |
| One squid per person, cleaned and prepared |
One squid per person, approximately 150g, £7.50 for two (£25/kg on 27/02/10). Cleaned and prepared. Use a damp cloth to wipe away the mucous lining on the inside and any piece of skin left on the outside.
 |
| Cut in Mah-Jong tiles |
 |
| Make vertical and horizontal incisions |
Cut the squid in srips the size of a Mah-Jong tile. Use a sharp knife to make fine vertical and horizontal incisions very close together. (The incisions will make the squid curl and provide an interesting structure). Reserve
 |
| Prepare evaporated sake |
Heat 90ml of sake in a saucepan to evaporate the alcool. Result: approximately 60ml of "nikiri sake". Add 30ml of soy sauce (1 tablespoon = 5ml or 5g). Reserve.
 |
| Clean and slice two fennels |
Fennel is a very good aromatic winter plant. Choose them white, small and with compact leaves. Discard the outside leaves, wash in cold water, cut in slices.
 |
| Cook the fennel in butter |
Cook the fennel slowly in 50g of butter and a tablespoon of water. In a covered saucepan for approximately 30 minutes until tender. Reserve.
 |
| Reheate some pasta in microwave oven |
Reheate pasta (linguine) in microwave oven.
 |
| Fry the squid tiles |
Heat a frying pan over medium heat Add 50g butter and sauté garlic slices. When the garlic has released its aroma, add the tentacles and the Mah-jong squares. Sauté them for 4-5 minutes. The squares will curl up. Add the sauce and serve immediately.
 |
| Present in a bowl |
Presentation: in a 500ml bowl place the pasta at the bottom, dispose the fennel and the squid on top and add the sauce left in the pan.
Knife skills: depending how you do the incisions in the squid, the squares will curl differently. You can also cut the squid in thin strips down the length to imitate long nooddles ("ika somen").
Availability: squid is available all year round but is best in Europe in autumn and winter. Said to be best in North America in spring. Squid freezes very well.
Share your own recipes that you enjoy cooking and eating.