Shoyu Lemon Squid Recipe
Ingredients
| 3 lbs. Calmarri squid | ||
| Shoyu | 1 Cup (16 tbs) | |
| Juice of 2 lemons | ||
| Sesame oil | 1/4 Cup (16 tbs) | |
| Sesame seed | 1 Tablespoon, toasted | |
| 1 small onion, sliced thin | ||
| Tabasco, 9 squirts or 2 chili peppers, sliced | ||
Directions
The day before, clean squid by inserting knife into the body cavity and slitting it open.
Clean the inside, removing the center membrane and everything else in it.
Discard what you remove except the legs, cutting just below the eyes.
Separate legs by cutting into 3-4 separate groups.
Bring medium pot of water to a rolling boil.
Place squid into the pot, stirring to cook all the pieces.
As soon as the squid starts to curl, it will take only a few seconds, drain into a colander and run under the faucet to stop cooking process.
Drain well.
Cut the body pieces in half lengthwise and slice across the body into 1/4-1/8" strips.
Prepare marinade with remaining ingredients, add the squid.
Refrigerate overnight.
Clean the inside, removing the center membrane and everything else in it.
Discard what you remove except the legs, cutting just below the eyes.
Separate legs by cutting into 3-4 separate groups.
Bring medium pot of water to a rolling boil.
Place squid into the pot, stirring to cook all the pieces.
As soon as the squid starts to curl, it will take only a few seconds, drain into a colander and run under the faucet to stop cooking process.
Drain well.
Cut the body pieces in half lengthwise and slice across the body into 1/4-1/8" strips.
Prepare marinade with remaining ingredients, add the squid.
Refrigerate overnight.
Chef
