Author Notes: One of the first dishes I ever tried at a Japanese restaurant was this simple appetizer. To this day it never fails to please. It is simple and quick to the table. All I need is a nice bowl of fried rice to go along with it and I am as content as Confucius. - thirschfeld - thirschfeld
Food52 Review: One of the things I love about the Spouse is that he is always agreeable to the goings-on in the kitchen, which this past week included having calamari for dinner five nights in a row. But what's not to like when the culiminating event is thirschfeld's simple yet sublime Ika Teriyaki? Each and every ingredient in the teriyaki sauce comes together in a sensational syrup that is the perfect complement to the seared calamari. To add to perfection, the green onions aren't just for show: they offer a wonderful contrast in texture and flavor. - wssmom - wssmom
- 2 squid steaks, really fresh because squid looses flavor easily and quickly
- grape seed oil
- 3 tablespoons dry sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 1/2 tablespoon soy
- 1 teaspoon orange zest
- 1/3 cup orange juice, fresh squeezed
- 1 tablespoon green onion
- Season the squid steaks with salt. Set them aside
- In a small sauce pan add the sake, mirin, zest and sugar and place it over medium heat. Bring it to a boil.
- Add the orange juice and soy sauce. Bring it back to a boil and then reduce the heat to a simmer.
- Place a large cast iron skillet over hight heat. Turn on your exhaust fan. When the pan is super duper hot add a splash of oil and then place a squid steak into the pan. Sear it till it browns. Flip it and sear the other side.
- Unless you could fit both steaks into the pan comfortably, repeat step 4 with the second steak and at the end of the cooking add the teriyaki sauce to deglaze the pan.
- Put the other steak back into the pan and warm it. Remove the squid to a cutting board and slice it then plate it. Let the sauce continue to reduce till it just becomes syrupy.
- Sauce the squid, top with green onions and serve.