Cornish Squid 'Bolognese' Recipe
Japanese ingredients and techniques are given an Italian twist in this intriguing, light squid dish from Masaki Sugisaki. The squid 'pasta' is briefly cooked in
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.
Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Spoon
- Ladle
- Serving bowl
- Plate
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
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