Ika Chili



2 tbsps. Oil for frying
10 gms. Garlic, chopped
5 gms. Ginger, chopped
650 gms. Cuttlefish fillet
1 tsp. Chili bean paste
60 gms. Green bell pepper, sliced
60 gms. Red bell pepper, sliced
½ tsp. Tongarashi
½ tsp. Sesame oil
1 tsp. White sugar
½ x36 cc. Japanese soy sauce



Step 1

In a non-stick pan, heat oil and saute garlic and ginger. Add cuttlefish, stir.

Step 2

Add chili bean paste, mix and remove pan from fire.

Step 3

Add green and red bell peppers.

Step 4

Mix then and tongarashi, sesame oil, sugar and soy sauce.

Step 5

Stir and transfer to a serving dish.

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