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Shoyu Lemon Squid Recipe
|Calamari||3 Pound (Squid)|
|Shoyu||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs) (Of 2 Lemons)|
|Sesame oil||1⁄4 Cup (4 tbs)|
|Sesame seed||1 Tablespoon, toasted|
|Onion||1 Small, sliced thin|
|Tabasco/2 chili peppers, sliced||9 Dash|
Calories 508 Calories from Fat 182
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 792.7 mg
Sodium 3749.3 mg156.2%
Total Carbohydrates 20 g6.8%
Dietary Fiber 1.5 g6.2%
Sugars 2.8 g
Protein 58 g116.1%
Vitamin A 2.6% Vitamin C 42.2%
Calcium 16.6% Iron 23.1%
*Based on a 2000 Calorie diet
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.
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.