Cornish Squid 'Bolognese' Recipe - Great British Chefs

Ingredients

• 280g of squid, main body only, skinned and cleaned
• 10g of extra virgin olive oil, plus extra for drizzling and frying
• 2g of Maldon salt
• 200g of squid, wings and tentacles only, skinned and cleaned
• 5g of tomato purée
• 80g of sake
• 50g of saikyo miso, (white miso)
• 5g of soy sauce, ideally tsukuri soy
• 1l filtered water
• 15g of kombu
• 10g of dried shiitake mushrooms
• 18g of bonito flakes
• 8g of light soy sauce
• 5g of Maldon salt
• 15g of sake
• shiso leaves, finely julienned
• 1 slice of bottarga, ideally toasted over charcoal
• 1 pinch of pink peppercorns
• 1 pinch of sanshō