I think that was a good estimate : now they are little “ burgers ! ” Very tasty !
This dinner has some happy memories because I made these two recipes together final summer, when my daughter ( who has been living and working in Madrid ) visited us. This meal was a female child ’ night in, just the two of us—we didn ’ triiodothyronine think Mr. Tess would like squid and he wasn ’ t home. ( Turns out, he liked this. ) We had a courteous time just hanging out in concert as adults. last summer, we went shopping for vintage clothes and scored some in truth capital architect outfits. We both got newly cameras. She introduced me to a truly cool Chinese foods, snacks, and drinks. She helped me to feel less shy about going into grocery store stores where I am the foreigner—she is not afraid to ask a person who does not speak English how to say “ Hello ” or the names of the stuff we are buying… While this is not a traditional american english “ Fourth of July ” recipe, I hope you enjoy. It is classify of a burger .
Pan-Fried Squid Dumplings
Ikayaki
serves 6
page 381, recipe adjusted
Reading: Pan-Fried Squid Dumplings
- 1 pound cleaned squid (I used frozen)
- 6 ounces pork shoulder
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 2 Tablespoons potato starch
- 1/2 cup minced green onions, especially the green part
- 1 Tablespoon ginger juice
- 2 teaspoons sesame oil
Thaw the squid, and squeeze it dry .
This tone is very authoritative so that the patties are not excessively fluid. Guess how I know ? I made this concluding summer and forgot how besotted freeze squid is. possibly fresh squid is not so moisture ? I ’ ve never seen it ! 
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Cut the squid into smaller pieces and summons in a food processor by pulsing on and off. Do not overprocess ! You don ’ metric ton want treacle. Transfer to a bowl.
Cut the pork barrel into smaller pieces and procedure in a food central processing unit with the garlic. Again, don ’ deoxythymidine monophosphate chop it besides all right. Add the pork barrel to the stadium and combining with the squid.
Sprinkle the concoction with the salt and some of the potato starch. Combine. Sprinkle on more potato starch, compound, and continue until all the starch is incorporated. Don ’ t dump it in all at once or it will make lumps. alternately, you could dissolve the starch in a little water and add that to the meat mix ( but adding more water system was the stopping point thing I wanted ! ).
Add the pep juice and stir. Add the sesame petroleum. Stir.
Sauce:
- 1 1/2 teaspoons tamari
- 2 Tablespoons mirin
- 1/2 teaspoon shichimi togarashi (seven-spice powder)
Combine the above in a cup. 
Frying: 
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- Vegetable oil
Heat a frying pan and add a tablespoon of vegetable oil. When the vegetable oil is hot, drop several spoonsful of the squid into the pan. Each patty should be about 3″ in diameter. Fry on medium broken until one side is aureate. Turn and fry the other slope. entire fudge time per batch should be about 5 to 6 minutes. Add petroleum as needed.
Drain on paper towels. Arrange in a heat-proof smasher to keep warm in the oven until all the patties are cooked. Brush them with the sauce.
Serve .
other Yakimono Recipes From Tess
