Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 1 cup kusaya (dried and fermented fish)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 green onion, sliced
- 1 tbsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Ziplock bag
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine kusaya, soy sauce, mirin, sake, sugar, garlic, ginger, green onion, sesame oil, salt, and pepper. Mix well.
2. Add squid rings to the marinade and mix until well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Thread the squid rings onto skewers, leaving some space between each ring.
5. Grill the squid skewers for 2-3 minutes per side, or until lightly charred and cooked through.
6. Remove from the grill and serve hot.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 6-8 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 215
- Fat: 6g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Kusaya: can be substituted with other dried fish or anchovies
- Mirin: can be substituted with sweet white wine or rice vinegar
- Sake: can be substituted with dry white wine or chicken broth
- Sesame oil: can be substituted with vegetable oil or olive oil
Variations:
- Add sliced chili peppers or red pepper flakes for a spicy kick.
- Substitute squid with other seafood such as shrimp or scallops.
- Add vegetables such as bell peppers or onions to the skewers for a colorful and flavorful dish.
Tips and tricks:
- Make sure to clean the squid thoroughly before marinating.
- Do not overcook the squid as it can become tough and rubbery.
- Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
Storage instructions:
- Store leftover squid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover squid in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the squid skewers on a bed of rice or with a side salad.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Pair with a cold beer or a glass of chilled white wine.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Miso soup
Troubleshooting advice:
- If the squid is tough, it may have been overcooked. Try reducing the cooking time or marinating for a shorter period.
Food safety advice:
- Make sure to cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kusaya is a traditional Japanese food made by fermenting and drying fish. It is commonly used as a seasoning in Japanese cuisine.
Flavor profiles:
- Salty, sweet, savory, umami
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Japanese