Broiled squid

serves 4

• 1 squid (ika; about 2/3 lb. or 300 g)

• 1/2 t. salt
• 1 T. each: rice wine, mirin

• 1 T. mirin
• 1 T. sugar

• 4 slices lemon

Directions

Remove the head, entrails, and outer membrane from the squid. Score the inside with parallel or cross cuts (illus. 1). Marinate in 1/2 t. salt,1 T. each: rice wine, mirin about 10 minutes.

Broiling method: Heat a baking rack on top of a charcoal grill, oil (illus. 2), and place the squid on the rack (illus. 3). Or, heat the oven to 450° to 550° F (232° to 260° C ), Place the squid in a baking dish, and broil at high heat on the top shelf. Brush on 1 T. mirin,1 T. sugar frequently while it is broiling. Broil until both sides have a deep caramel color. Place on a serving plate. Squeeze some lemon juice over the top before eating.

Pan-frying method: Heat a flat-bottomed frying pan and add 2 tablespoons oil. Add the squid and fry until both sides are golden brown. Sprinkle on 1 T. mirin,1 T. sugar. Fry until the sauce is almost completely reduced. Transfer to a serving plate. Squeeze some lemon juice over the top before eating.

The serving plate may be garnished with pickled red ginger root (beni-shoga) and canned gingko nuts for added taste variety and visual appeal.

Black sesame seeds may be sprinkled on, or uni paste may be brushed on the squid while broiling.