Three Cup Squid (San Bei Zhong Juan)
Absolute king of Taiwanese izakaya! Squid sautéed with basil and sesame oil
Description
The most popular seafood snack at Taiwanese pubs (Re Chao) alongside Three Cup Chicken. Fresh squid is wok-fried in a Three Cup sauce of sesame oil, soy, and rice wine, tossed with massive garlic, ginger, and Thai basil. An intensely rich beer thief.
Restaurants serving Three Cup Squid (San Bei Zhong Juan)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Squid
- Thai basil
- Sesame oil
- Soy sauce
- Rice wine
- Rock sugar
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- Clean fresh squid and slice into rings. Blanch for
- seconds to remove odor; drain.
- Heat heavy black sesame oil in a claypot; slow-fry thick ginger slices and whole garlic cloves until golden.
- Add chilies.
- Dump in squid, instantly followed by a sauce of soy, rice wine, and rock sugar.
- Fry on high until the liquid reduces into a teriyaki-like glaze.
- Just before killing the heat, dump in massive Thai basil leaves, toss briefly to extract the aroma, and serve.
Learn more Spice, substitutes, tips
Key spices
Depth of scorched sesame oil and exotic aroma of Thai basil、台湾バジルのエキゾチックな香り
Substitutes at Japanese supermarkets
Can be perfectly made with JP squid and sweet basil
Pairing
Cold Taiwan Beer(Ultimate partner)
Trivia
The Taiwanese Three Cup technique is highly versatile, applied to king oyster mushrooms, tofu, and frogs. A representative local food capturing the heat of Taiwan's nights.
Eating tips & etiquette
Served bubbling hot in a claypot. Pick up the bouncy squid rings along with the basil and garlic. The sauce is so rich it's also supreme over white rice.
Allergen
Squid, Soybeans, Wheat, Sesame