Sky Kraken Theories and Spicy Sky Kraken Stir-fry

 As any adventurer who has had the privilege of travelling by air ship would know, one must always be prepared for the rare opportunity of a sky kraken sighting. An even more rare and utterly unique experience is to have the chance to taste sky kraken. Lucky happenstance bestowed such an experience to Nigel and myself while we were travelling over the Far Eastern Korean peninsula.  The recipe is included further down this page.

The flesh of the kraken (sky or water) can likened to it's cousin, the squid.  Though no one really knows what caused the evolutionary step of the water-bound kraken to take to the skies, I have my theories.

It is my belief that the sky kraken, in fact, bear a resemblance to flying fish.  When seen, a noticeable trait of the sky kraken is the elongated and widened fins along the mantle (or tube).  These are used by these creatures for gliding flights, whether to avoid predators or to find more sources of sustenance.  I am not truly convinced that humans are one such source.

Another anatomical difference to note is the sky kraken's mantle (tube).  The mantle of their water-bound kin is used for propulsion by drawing water in and expelling with with great force.  My belief is that the sky krakens use this same mode of propulsion to jetison themselves into the skies for their gliding journeys and aerial attacks.  Their mantles would have evolved to allow a greater amount of force to be exerted and a learned or instinctual angling of their bodies to become air borne.

These, of course, are merely theories based on the short glimpse Nigel and I had of a sky kraken and the various stories we heard in regards to the experiences of other witnesses.  There is, however, no definitive answer to the mystery of the sky krakens at this time.

Below is the recipe for the sky kraken dish we were provided.

Spicy Sky Kraken Stir-Fry

Several baby kraken tubes and tentacles/arms, cleaned and gutted (approx 1 lb)

2-3 carrot, sliced, preferably diagonally

1 medium onion, quartered and sliced

2 bunches (10-14 stalks) green onions, cut into one inch pieces

1 green chili pepper, sliced diagonally, with or without seeds (optional)

1 Tbsp olive oil



Sauce

2½ Tbsps soy sauce

1 Tbsp sugar

1-2 Tbsps hot pepper flakes

4-6 cloves garlic, minced

Cut kraken tubes into strips. Tentacles can be cut into pieces or groupings. Place kraken pieces into a bowl and set aside.

In a small bowl, make a paste by mixing the garlic, soy sauce, hot pepper flakes, and sugar. Set aside.

Heat the olive oil in a wok over high heat. Add vegetables in the order they are listed in the ingredients, starting with the carrots and ending with the chili pepper. Stir fry for a few minutes.

Add the kraken pieces and the hot paste. Stir fry for a few minutes until the kraken flesh is fully cooked. Be sure not to over cook it.

Sprinkle with sesame oil and place in a serving dish. Serve with rice.

If you can't find kraken flesh, then you may use squid, which is more commonly available. Baby octopii may also be used, though this will change the flavor and texture of the dish. Other vegetables may also be added to this recipe as suits the tastes of the household. Some suggestions would be broccoli, cabbage, mushrooms (shiitake, cremini, portabello, white, etc), or green beans. Nigel and I tend to prefer to remain mostly true to the recipe above, though mushrooms or extra carrots will sometimes be added.

** This recipe is based on the Korean recipe for Ojingo Bokkeum (Spicy Squid Stir-Fry).