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Ajillo (chikuwa and squid ajillo)｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

squid : 1 cup
Chikuwa : 5
Shimeji mushroom : 1 pack
olive oil : 150㏄
Grated garlic : 1 tbsp and 1/2 tbsp
Granule consomme : 1 tsp
salt : 1/4 teaspoon
Petit tomatoes : 1/2 pack
parsley : as you like

Time required

20minutes

Procedure

1) Prepare squid 00:20
Remove the suction cups from the squid and cut into slices with the skin on.
2) Cut the chikuwa 01:10
Cut the chikuwa diagonally into round slices.
3) stir fry 01:44
Put it in a frying pan and fry it with chikuwa and shimeji mushrooms on high heat to remove the water from the ingredients.
4) Boil 02:20
Add olive oil, grated garlic, granule consomme, and salt, stir and simmer quickly. Take out only the squid so that it doesn't become hard, and simmer on low heat for about 5 minutes.
5) Finish 03:28
Put the squid back in, add the petit tomatoes and parsley, and quickly entangle it.

Point

・ By cutting the chikuwa into diagonal slices, it will be the same size as the squid slices.
・ The point is that the tomatoes are deliciously cooked at the end!
・ If you fry in a frying pan so that the water is completely removed, the oil will not easily splash when olive oil is added.
-By taking out the squid in the middle, it prevents the squid from passing through the fire and becoming hard.
・ You can enjoy it even if you add bread, pasta, and rice.