ika teriyaki
Fish & Seafood
Ika Teriyaki
One of the first dishes I ever tried at a Japanese restaurant was this simple appetizer. To this day it never fails to please. It is simple and quick to the table. All I need is a nice bowl of fried rice to go along with it and I am as content as Confucius.
Ingredients:
- 2 squid steaks, really fresh because squid looses flavor easily and quickly
- grape seed oil
- 3 tablespoons dry sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 1/2 tablespoons soy
- 1 teaspoon orange zest
- 1/3 cup orange juice, fresh squeezed
- 1 tablespoon green onion
Directions:
- Season the squid steaks with salt. Set them aside
- In a small sauce pan add the sake, mirin, zest and sugar and place it over medium heat. Bring it to a boil.
- Add the orange juice and soy sauce. Bring it back to a boil and then reduce the heat to a simmer.
- Place a large cast iron skillet over hight heat. Turn on your exhaust fan. When the pan is super duper hot add a splash of oil and then place a squid steak into the pan. Sear it till it browns. Flip it and sear the other side.
- Unless you could fit both steaks into the pan comfortably, repeat step 4 with the second steak and at the end of the cooking add the teriyaki sauce to deglaze the pan.
- Put the other steak back into the pan and warm it. Remove the squid to a cutting board and slice it then plate it. Let the sauce continue to reduce till it just becomes syrupy.
- Sauce the squid, top with green onions and serve.
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