Squid with ponzu sauce

2 servings

20 minutes

Recipe from Medusa Asian Kitchen Bar chef Dmitry Smirnov.

Energy value per serving

• Calories: 432.8
• Proteins: 36.3g
• Fats: 11.3g
• Carbohydrates: 39.6g

Ingredients

• Squid: 120 g
• Chili oil: 20 g
• Lime: 1 pc
• Mirin: 120 ml
• Soy sauce: 120 ml
• Lemon: 0.5 pc
• Kombu seaweed: to taste
• Salt: to taste
• Ground black pepper: to taste
• Shichimi pepper: pinch

Cooking steps

1. Prepare ponzu sauce. In a small saucepan, bring mirin to a boil, reduce heat and simmer for 2-3 minutes until all the alcohol evaporates.

   Required ingredients:

   • Mirin: 120 ml

2. Remove the pot from the heat, pour in soy sauce, lemon and lime (30 ml) juice, add a piece of seaweed. Cover with a lid and let cool at room temperature, then strain. Then place in the refrigerator.

   Required ingredients:

   • Soy sauce: 120 ml
   • Lemon: 0.5 piece
   • Kombu seaweed:  to taste

3. Clean the squid from membranes, rinse, grease with vegetable oil, salt and pepper. Grill on a well-heated grill for about a minute on each side. Once they turn white - remove from heat and transfer to a plate.

   Required ingredients:

   • Squid: 120 g
   • Chili oil: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Drizzle with ponzu sauce, sprinkle with chili oil, and dust with shichimi. Garnish with thin lime zest and serve with a lime wedge.

   Required ingredients:

   • Soy sauce: 120 ml
   • Chili oil: 20 g
   • Shichimi pepper:  pinch
   • Lime: 1 piece
   • Lemon: 0.5 piece