Five‑Flavor Sauce with Squid
A vibrant Taiwanese appetizer of blanched squid tossed in a tangy, sweet‑spicy sauce made with vinegar, ketchup, and aromatics - perfectly balanced with Hondashi® umami.
INGREDIENTS
Squid Ingredients:
6 each – squid tubes
1 qt – water
1 tbsp – ginger, sliced
¼ cup – green onion whites
2 tbsp – rice wine
Sauce Ingredients:
¼ cup – water
3 tbsp – sugar
¼ tbsp – hondashi®
1½ tbsp – black vinegar
2½ tbsp – white vinegar
¾ tbsp – sesame oil
⅓ cup – ketchup
¼ cup – ginger, grated
¼ cup – garlic, minced
2 tbsp – red pepper, minced
2 tbsp – green onion, sliced
2 tbsp – cilantro, chopped
DIRECTIONS
1. Bring 1 qt water to a boil; clean and score squid tubes.
2. When boiling, add ginger, green onion whites, and rice wine, then blanch squid for 30 seconds; transfer to an ice bath.
3. In a small pan, heat ¼ cup water, sugar, and hondashi® until dissolved; remove from heat and cool.
4. In a bowl, combine the cooled sugar mixture with black vinegar, white vinegar, sesame oil, ketchup, grated ginger, garlic, red pepper, green onion, and cilantro; stir to combine.
5. Toss the blanched squid in the sauce and refrigerate for 10 minutes before serving.
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