Japanese Seven-spice Calamari

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Aug 21, 2016

Serves 4

500 g (1 lb 2 oz) squid hoods, cleaned and cut into 2 cm (¾ in) rings, leave tentacles intact
2 tablespoons sesame seeds, toasted until golden
2 spring onions (scallions), thinly sliced on the diagonal

Japanese marinade
125 ml (4 fl oz/½ cup) light soy sauce
5 cm (2 in) piece of ginger, peeled and finely grated (approximately 2 tablespoons)
3 tablespoons mirin
1 tablespoon shichimi tōgarashi (see note)
1 tablespoon peanut oil

1 To make the marinade, combine the ingredients in a large bowl. Reserve half the marinade for basting.
2 Add the squid to the remaining marinade and mix well to coat. Set aside in the refrigerator to marinate for 15 minutes.
3 Preheat a barbecue grill to high and lightly grease with oil.
4 Grill the squid, turning frequently and basting with reserved marinade, for 2–3 minutes until opaque and tender. Take care not to overcook the squid as it can quickly become rubbery.
5 Serve garnished with toasted sesame seeds and spring onions.

Note: Shichimi togarashi is a traditional Japanese seven-spice mix, predominately made up of red pepper, and is available from Asian supermarkets.

Japanese Seven-spice Calamari 1Extract from Feed The Man Meat by Oscar Smith, published by Smith Street Books, RRP $35


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