Recipes

Slow-Cooked Squid

Squid is delicious in sushi but can be tricky when raw because it does tend to be tough. If you braise it slowly, you end up with deliciously tender pieces.

Makes 24 pieces

8 oz. baby squid tubes, 3 inches long (about 12)
1 tsp. mirin (sweetened Japanese rice wine)
1 tsp. soy sauce
1/2 tsp. finely chopped fresh red chile
1/2 tsp. finely chopped garlic
1 tsp. grated fresh ginger
1 tbsp. finely chopped cilantro
Seasoned sushi rice (see Michael Schulson’s recipe)
1 tbsp. black sesame seeds
Baking sheet with sides or broiler pan

Procedure
Preheat broiler. Slice the cleaned squid bodies in half lengthwise and arrange on a baking sheet or broiler pan. Sprinkle with the mirin and soy. Set the tray at least 6 inches away from the broiler so the heat is not too fierce. Broil for about 8 minutes or until the squid turns opaque. Remove and let cool.

Put the squid in a bowl and add the chile, garlic, ginger, and cilantro. Stir gently, cover, and let marinate in the refrigerator for 1 hour.

Divide the rice into 24 balls about the size of a small walnut. Top each rice ball with a piece of ?squid using the natural curl of ?the squid body to hold it securely. Sprinkle each with a few black sesame seeds, then serve.