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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

March 23, 2011 at 11:52 AM

Easy to prepare squid recipe stuffed with rice is a warm delight for cold salmon anglers

During the winter some of the most die-hard anglers venture out into Elliott Bay for the Tengu Blackmouth Salmon Fishing Derby.

It is by far one of the most challenging derbies around as anglers are confronted with bitter cold winds, rain, freezing temperatures and sometimes snow. The derby was named after Tengu, a fabled Japanese character who stretched the truth. Like Pinocchio, Tengu’s nose grew with every lie.

Oftentimes during the winter the bay is also loaded with migrating squid, and when the derby wraps up its competition, Mas Tahara a longtime derby participant, will prepare his traditional derby-finale dish for his Elliott Bay fishing friends.

Mas Tahara’s Stuffed Squid Tengu Style

Ingredients

(4 servings)

2 pounds large squid

4 tablespoons peanut oil, divided

1 cup cold cooked rice

1/4 cup chopped green onions

Salt and pepper

2 tablespoons soy sauce

2 tablespoons oyster sauce

Directions

1. Remove tentacles from body. Clean body without cutting open and remove outer brown skin.

2. Cook squid for 30 seconds in a large kettle containing two or more quarts of boiling water.

3. In a frying pan, heat three tablespoons of oil. Stir-fry one cup of cooked cold rice, finely chopped squid tentacles, the green onions, season with salt and pepper and two tablespoons of soy-sauce.

4. Stuff squid with this mixture, then pan fry in skillet or wok with one tablespoon oil and roll squid over high heat on all sides to brown, then add two tablespoons of oyster sauce.

5. Remove from heat, cover for five minutes, slice into ¾-inch rings and serve.

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