Squid and bacon umami flavors mixed into seasonal vegetables.
- Cooking time
- 15 minutes
- Nutrition facts are for one serving.
- Remove innards from the squid, slice the torso up into 1 cm (0.4 in.) width rounds, and cut the tentacles into 4 cm (1.6 in.) lengths. Cut up the bacon slices into 1 cm (0.4 in.) widths, and thinly slice up the garlic. Slice up the zucchini into 1 cm (0.4 in.) thick half moons, and remove tomato stems. Halve the eringi mushroom, and cut it into 6 pieces.
- Place the olive oil and garlic into a fry pan and turn on the heat, once fragrant, add in the bacon, zucchini, eringi mushroom and cherry tomatoes and sauté at medium heat until the oil is spread throughout, add in the sake and mirin, cover with a lid and braise for 4 minutes.
- Remove the lid, turn the heat to high, quickly sauté the squid, add in the soy sauce and quickly sauté over high heat again. Sprinkle on black pepper to finish.
Clean and prepare squid