Gastronomixs

Squid on the plancha

A preparation of squid seasoned with Japanese flavour enhancers such as mirin, sake, and soya sauce. The sauce works best when you make it the day before.

Makes 1kg.

Squid on the plancha

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Ingredients

1

kg

squid

100

ml

soya sauce

50

ml

mirin

50

ml

sake

20

ml

lemon juice

20

g

katsuobushi (bonito flakes)

50

g

butter

Preparation method

  • To make the sauce, add all the ingredients except the squid in a pan and bring to the boil. Store in the refrigerator to infuse for one day.
  • Pass the sauce through a fine-meshed sieve.
  • Clean the squid.
  • Cook the squid tube on the hot plancha in a rolling movement and also cook the tentacles.
  • Warm up the sauce and mount with the butter.
  • Cut the tube into rings and the tentacles into small pieces and pour over the sauce.

Serving suggestions

  • Use in a dish with components of sweet pepper, black garlic, and zucchini.
  • Use in a dish with components of tomato, eggplant, and celery.
  • Use in a dish with components of celeriac, bok choy, and leek.

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