Serves 4
INGREDIENTS
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…
