Ingredients
300g squid
3 tbs soy sauce
3 tbs mirin or sake (Japanese rice wine)
1 tbs lemon juice
1 tsp dark soy sauce
2 tbs sugar
3 tbs water
1 heaped tsp cornflour
1 tbs oil
Method
1. Clean squid by removing the skin, spine and ink sac from the body, and the eyes and mouth from the head.
2. Cut the head into 4 pieces and slice the body down one side to get a whole flat piece.
3. Score one side of the body with shallow crisscross cuts then slice diagonally into inch wide pieces.
4. Combine soy sauces, rice wine, lemon juice and sugar in a bowl and marinate squid pieces in it for 30 minutes.
5. Add oil to frying pan and heat. While waiting, dissolve cornflour in the water.
6. Remove squid and add the marinate to the pan. When mixture bubbles, stir the water/cornflour in slowly.
7. When mixture thickens and bubbles again, add squid and toss for a couple of minutes until cooked.
8. Serve immediately.
Note: An alternative will be to use the cooked sauce to marinate squid and then BBQ.
