Scallop squid in tomato sauce
Japanese food
Seafood side dishes
Use unsalted tomato juice. As the vegetables are simmered, they are not too soft and the texture remains when boiled raw.
If you simmer too much, the squid will taste great, so simmer it quickly at the end.
Please also refer to this page for information on the ingredients introduced in this recipe.
If you simmer too much, the squid will taste great, so simmer it quickly at the end.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 10 minutes
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How to make it
1
Heat olive oil in a frying pan and fry the raw broccoli. Once the oil is spreading throughout, add cut raw spinach and tomato juice.
2
Once the whole thing is slurping, add light soy sauce and sugar and simmer.
3
Add the scallop squid to the portions where the tomato juice is less than half and simmer for about a minute to complete.
material
-
- Olive oil
- 1 tablespoon
-
- broccoli
- 150g
-
- spinach
- 60g
-
- Tomato juice unsalted
- 400cc
-
- Light soy sauce
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Scallop squid or pre-treated
- 100g
