Culinary Workshop - Culinary Art - Nov.2015
Ingredients
| Japanese Flying Squid | 1 ... Remove guts, cut the body into rings, and cut the fins and tentacles into bite-sized pieces. |
| Shimeji Mushrooms | 75g ... Separated into small clusters |
| Butter | 15g |
| Grated Garlic | 1/2 tsp |
| Mikawa Irizake | 2 tsp |
| Sake | 1 tsp |
| Coarsely Ground Pepper | To taste |
| Shiso Leaves | As needed ... Julienned |
Procedure
- Remove the ink sac from the squid's guts. Peel off the thin skin and chop the guts with a knife.
- Place the chopped guts in a bowl, mix with Mikawa Irizake and sake, and set aside.
- In a frying pan, melt butter and sauté the grated garlic until fragrant.
- Add the shimeji mushrooms to the pan and lightly sauté. Then add the squid and stir-fry quickly over high heat. Remove from the pan.
- Pour the bowl of prepared guts into the frying pan and simmer over low heat until thickened. Return the squid and shimeji mushrooms to the pan and mix to coat. Sprinkle with coarsely ground pepper.
- Plate the dish and garnish with julienned shiso leaves.