Chef's Recipe: Squid Stuffed with Ground Pork and Shirataki Noodles

July 15, 2019

This recipe comes from our friend Brynley Jones who is a trained chef, recipe conjurer, and photographer who has a penchant for food photography. Under the brand name of Hanger Pains. We would like to introduce all of SushiSushi fans to  his lovely recipes! Make sure to check his website out too! 



For the stuffed Squid 

  • 340g White Shirataki noodles
  • 350/400g Prepared raw Squid tubes
  • 300g Ground Pork
  • 300g Carrots (finely diced)
  • 2 tbsp Furikake rice seasoning
  • 2 tbsp Chives (finely chopped)
  • 2 Large Spring Onions (finely chopped)
  • 1 Red Chilli Pepper (finely chopped)
  • 2 cloves Garlic (minced)
  • 1-inch piece of Ginger (minced)
  • 1 tbsp Oil



Sauce to mix with squid stuffing 


1. Heat a frying pan on medium heat and add oil, gently fry the ginger and garlic until soft and fragrant. Add finely diced carrots and cook for 5- 10 minutes until they just become soft.

2. Next add the ground pork, chives, spring onions, chili and cook the pork till it turns opaque and slightly colours. Turn down the heat to low.


3. In a bowl, mix the soy sauce, mirin, rice vinegar, and miso paste until well combined, and there are no lumps.


4. In a separate bowl combine cornstarch and water to make a slurry.


5. Pour the Miso Paste and soy sauce mix over the ground pork and cook for 10 minutes until slightly reduced then add in the cornstarch slurry to thicken the sauce. Turn off the heat.


6. Drain, rinse and chop the shirataki noodles into roughly 1cm pieces and add to a large bowl along with the ground pork stuffing. Add the Furikake seasoning, mix it all up till well combined and leave to cool.


Stuffing the squid tubes 

For best results, I would recommend using a piping bag to pipe the stuffing into the squid tubes. Alternatively, you could put the stuffing mix into a Ziplock/sandwich bag and cut a corner off.



Also in Recipes

Autumn: Japan's Most Bountiful Season!
Autumn: Japan's Most Bountiful Season!

September 16, 2019 0 Comments

Autumn is here! We call it Shokuyoku no aki (食欲の秋) means autumn is a season for appetite. Autumn is a harvest season for potatoes and mushrooms, so dishes...

View full article →

Chef's Recipe: Lightly Seared Salmon, Edamame & Soba Salad with Orange Ponzu
Chef's Recipe: Lightly Seared Salmon, Edamame & Soba Salad with Orange Ponzu

August 30, 2019 0 Comments

As part of our Chefs focus feature we bring you a tasty recipe for Lightly Seared Sal....

View full article →

How To Make Natto-Udon
How To Make Natto-Udon

August 23, 2019 0 Comments

You might know fried Udon from the Chinese takeaway, but Japanese udon is often in dashi soup. Many of you might not like Natto....

View full article →