Grilled Shiitake Mushrooms and Squid in Marinade

Soft grilled shiitake mushrooms, bamboo shoot and squid in a sweetly savory soy-mirin marinade

Cooking time

20min

Calories

131kcal

Sodium

709mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Separate the squid body and tentacles, remove the innards, peel off the skin, and cut open the body. Lightly carve a lattice design into the surface. Rinse the tentacle suction cups well, chop off tentacle tips and then slice into easy-to-eat pieces.
Remove stems from the shiitake mushrooms. Slice the bamboo shoots into 3 to 4 mm (0.2 in.) thick pieces.
Microwave the mirin for 30 seconds at 500W to boil off the alcohol content. Mix together the mirin, soy sauce and 50 ml (1.7 fl.oz.) of water into a cooking tray.
Preheat an oven grill for 2 minutes, then place tin foil on top of the grill. Lay the squid (1), shiitake mushrooms and bamboo shoots (2) on top to grill.
Grill the squid for 4 to 5 minutes. while repeatedly flipping. Marinate in (3). About half way through, flip the shiitake mushrooms and grill for a total of 5 to 6 minutes. Remove and cut into easy-to-eat pieces. Grill the bamboo shoots for 8 minutes while flipping. Remove and marinate in (3). After 2 to 3 minutes, remove from the marinade, sprinkle on torn up perilla and serve on plates.

Cooking Basics

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

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