Squid with ponzu sauce

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.

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.

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.

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