Pan Grilled Squid Teppanyaki Recipe
by Chef Boy Logro
Ingredients:
1 kg. Squid jumbo size (bisaya squid)
50 g. Garlic chips
50 g. White onion chopped
50 g. Spring onion chopped
100 g. Butter
3 tbsp. Lemon juice
¼ cup Olive oil
3 tbsp. Japanese soy sauce
30 g. Thinly julienne pumpkin
30 g. Thinly julienne carrots
1 tbsp. Salt and pepper
1 jigger Sake
1 jigger Brandy
Instructions:
1 Remove skin of squid. cut into four then cut slowly to cress cut. Set aside.
2 On hot teppanyaki table griller, pour olive oil. Place squid, turn very quickly for 2 minutes. Flame with brandy.
3 In one side of teppanyaki table, sauté garlic and onion until brown, then mix together. Add butter, soy sauce, lemon juice, wine, and sake.
4 Place on plate and garnish with carrots and pumpkin and spring onion.
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