Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜ヤリイカの鉄砲焼き
Grilled Spear Squid Stuffed (Teppōyaki Style)
Culinary Studio Culinary Art 2007.February
Ingredients
| Small spear squid | 4 pieces - Remove the entrails and cartilage, cut the tentacles into 1cm pieces. |
Stuffing
| Eggplant | 1 piece - Cut into 1cm cubes |
| Green pepper | 1 piece - Same as above |
| Green onion | 1 stalk - Cut into 7mm rounds |
| Fresh shiitake mushrooms | 3 pieces - Cut into 1cm cubes |
| Squid tentacles | As above - Cut into 1cm pieces |
Seasonings
| Ginger | 15g - Grated |
| Miso | 2 tbsp |
| Sugar | 1 tsp |
| Salt | A pinch |
| Vegetable oil | 2 tbsp |
| (Adjust according to the miso you use) | |
Instructions
- Heat vegetable oil in a frying pan and stir-fry the eggplant through to the squid tentacles. Add the seasonings and stir-fry further.
- Stuff the squid bodies with the mixture from step 1 and secure with toothpicks.
- Grill until golden on both sides. Slice into rounds and serve on a plate.