Squid with Ponzu Sauce
Main Dishes • Author's
Description
Recipe by Chef John Smith from a popular Asian Bistro.
Ingredients
- Squid 5 oz
- Chili Oil 0 oz
- Lime 1 piece
- Mirin 5 fl oz
- Soy Sauce 5 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.
Step 4
Drizzle with ponzu sauce, sprinkle with chili oil, and dust with shichimi. Garnish with thin shavings of lime zest and serve with a wedge of lime.
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