I remember back in the day when I was a little kid religiously going shopping a few times a week with my mom Sharon and Bachan (grandmother in Japanese) Kiki Hagimori to the Mutual Fish Company on Rainier Avenue in Seattle.
It was here where I used to see “Uncle Harry Yoshimura” one of three generations in the Yoshimura family who’ve run the retail/wholesale seafood market since 1947.
Not only does the Yoshimura family know all about the freshest seafood around, but they also can whip up some very tasty meals for the dinner table.
Here is one of those recipes that “Uncle Harry” was nice enough to provide to me:
Harry Yoshimura’s stir-fried squid with rice
3 pounds squid
2 tablespoons soy sauce
4 tablespoons sake
2 cloves chopped garlic, divided
4 tablespoons chopped ginger root
White pepper to taste
4 tablespoons vegetable oil
1 cup diced celery
3 cups sliced onions
2 teaspoons cornstarch
Cooked long-grained white rice, 4 to 5 cups.
1/3 cup chopped green onions
1. Clean squid and cut open the body (mantle) portion and cut into strips about one inch wide. Marinate pieces of squid in mixture of soy-sauce, sake, one clove chopped garlic, ginger root, and white pepper for about one hour. Strain saving the squid and marinade separately.
2. Heat vegetable oil and saute celery, onions and one clove chopped garlic in a frying pan or wok. Fry squid in the same pan for about three minutes. Dissolve the cornstarch in the marinade. Add to the pan, stirring until thickened. Pour over rice, garnish with green onions and serve hot.
(Photo taken by Mike Siegel, Seattle Times staff photographer)