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
Test Kitchen Notes
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
squid steaks, really fresh because squid looses flavor easily and quickly
grape seed oil
1 1/2 tablespoons
orange juice, fresh squeezed
In This Recipe
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.