Squid and Bacon Summer Vegetables Saute
Ingredients(Servings: 2)
Directions
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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.
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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 saute at medium heat until the oil is spread throughout, add in the sake and mirin, cover with a lid and braise for 4 minutes.
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Remove the lid, turn the heat to high, quickly saute the squid, add in the soy sauce and quickly saute over high heat again. Sprinkle on black pepper to finish.
Cooking Basics
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.
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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