Description
The ultimate drink snack where thick, soft 'Ruan Si (Bigfin reef squid)' is stir-fry-braised with 'Sanbei sauce' (sesame oil, soy, rice wine), massive garlic, ginger, and Taiwanese basil.
Restaurants serving Three-cup Cuttlefish
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bigfin reef squid(Ruan Si)
- Black sesame oil
- Rice wine
- Soy sauce
- Jiucengta(Taiwanese Basil)
- Rock sugar
Instructions
- [Authentic Recipe]
- [Squid Prep] Peel thick Bigfin reef squid (Ruan Si), score inside finely (pinecone cut), cut bite-sized. Blanch briefly to curl the surface and tighten meat.
- Heat 'Black Sesame Oil' in a clay pot (or pan), slowly sauté unpeeled whole garlic and thick-sliced ginger without burning.
- Toss in blanched squid, coat in oil quickly on high.
- Add soy sauce, rice wine, rock sugar (Sanbei basic sauce).
- Boil down vigorously on high, tossing until sauce thickens and completely coats the squid scores (do quickly so it doesn't turn rubbery).
- Right before turning off heat, mountain-heap raw 'Jiucengta (Taiwanese basil)', cover and steam for a few seconds to transfer aroma.
Learn more Spice, substitutes, tips
Key spices
Intense black sesame oil and Taiwanese basil aroma
Substitutes at Japanese supermarkets
Flying squid or chicken thigh
Pairing
Kaoliang liquor or Cold Taiwan Beer
Trivia
[For Everyone] Chicken is most famous in Taiwan's 'Sanbei' series, but among seafood, this 'Ruan Si' or 'Zhong Juan' is the immovable ace. The squid's bouncy elasticity combined with the violent aroma of black sesame oil and basil creates a dish that drives beer consumption even more than chicken.
Eating tips & etiquette
[Unique Eating] Chew the thick squid—its scores packed with 'sweet/spicy sauce and basil aroma'—savoring the squid sweetness overflowing from inside!
Allergen
Squid (Seafood), Soy, Wheat (from soy sauce), Sesame