Chewy Dried Squid Legs and Fluffy Potatoes: A Delicious Combination! Braised Potato Recipe
A Unique Delicacy: Potato Stew Enhanced with Dried Squid Legs
At first glance, they might not seem like they’d go together, but this potato stew made with leftover dried squid legs from preparing squid bodies is an unexpectedly delightful pairing. The savory chewiness of the squid legs combined with the subtle sweetness of the fluffy potatoes creates a dish that’s incredibly addictive and perfect with rice. Try this special potato stew that you won’t be able to forget after just one taste!
Ingredients- 2 medium potatoes
- 2 portions of dried squid legs (pre-boiled and prepared)
- 1 cup (200ml) water
- 1 piece dried kelp (approx. 5cm x 5cm)
- 2 Tbsp soy sauce (30ml)
- 1 Tbsp cooking wine (mirin or cheongju) (15ml)
- 2 Tbsp oligosaccharide (30ml)
- A pinch of sesame seeds
- A drizzle of sesame oil
Cooking Instructions
Step 1
First, peel and thoroughly wash the potatoes. Slice them into approximately 0.7cm thick rounds. Place the sliced potatoes, 1 cup of water, and 1 piece of dried kelp into a pot and bring to a boil over high heat. Once the water starts boiling, remove the kelp. Reduce the heat to medium and simmer for about 7-10 minutes, or until the potatoes are about 80% cooked. Pre-cooking them like this helps the sauce penetrate better and prevents them from breaking apart.
Step 2
When the potatoes are about 80% cooked, add 2 Tbsp soy sauce, 1 Tbsp cooking wine, and 1 Tbsp oligosaccharide. Stir gently to ensure the potatoes are evenly coated with the sauce. Keep the heat on medium-low and let the potatoes simmer, absorbing the seasoning.
Step 3
Once the sauce has reduced by about half and is starting to thicken, add the pre-boiled and cut dried squid legs. Mix well so the squid legs cook and simmer together with the potatoes. To avoid the squid becoming tough, only simmer for an additional 2-3 minutes with the potatoes.
Step 4
When the squid legs have absorbed the sauce and the liquid has reduced to a nice glaze, add the remaining 1 Tbsp of oligosaccharide to enhance the shine and sweetness. At this stage, reduce the heat to low and stir constantly to prevent the sauce from burning.
Step 5
Once both the potatoes and squid legs are perfectly braised and glistening, turn off the heat. Finally, drizzle with a little sesame oil and sprinkle with sesame seeds to finish. Enjoy this delicious dried squid leg and potato stew, which is wonderful served hot or after it has cooled slightly!
