Squid with Ponzu Sauce

Main Dishes | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Chef John Smith from a popular Asian Bistro.

Ingredients

Squid - 4.2 oz
Chili Oil - 0.7 oz
Lime - 1 piece
Mirin - 4 fl oz
Soy Sauce - 4 fl oz
Lemon - ½ pieces
Kombu Seaweed - to taste
Salt - to taste
Ground Black Pepper - to taste
Shichimi pepper - a pinch

Step by Step guide

Step 1

Prepare the ponzu sauce. In a small saucepan, bring the mirin to a boil, then reduce the heat and simmer for 2–3 minutes until all the alcohol has evaporated.

Step 2

Remove the pot from heat, add soy sauce, lemon juice, and lime juice (30 ml), and include a piece of seaweed. Cover with a lid and let it cool at room temperature, then strain. After that, place it in the refrigerator.

Step 3

Clean the squid by removing the membranes, rinse them, brush with vegetable oil, and season with salt and pepper. Grill on a well-heated grill for about a minute on each side. As soon as they turn opaque, remove from the heat and transfer to a plate.