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Ika No Tsukeyaki

Flavors.of.Asia's picture
  Squid 4 Medium, cleaned, spinal bone removed
  Grated radish 4 Tablespoon
For marinade
  Soy sauce 2⁄3 Cup (10.67 tbs)
  Sake/Dry sherry 2⁄3 Cup (10.67 tbs)
  Sugar 2 Tablespoon

Remove the tentacles from the squid, then rub away the outer skin.
Set side.
Put the soy sauce, sake or sherry and sugar into a small saucepan and bring to the boil.
Remove the pan from the heat and pour the mixture into a large shallow dish.
Arrange the squid in the dish and set aside at room temperature to marinate for 15 minutes.
Preheat the grill (broiler) to moderate.
Remove the squid from the marinade and pat dry with kitchen towels.
Reserve the marinade.
Score the surface of the fish and arrange them on the rack of the grill (broiler).
Grill (broil) for 8 minutes on each side, basting occasionally with the marinating liquid.
Remove the squid to a chopping board and cut into strips about 2 1/2 cm./1 in.wide.
Arrange decoratively on a serving platter and pour over the remaining marinade.
Garnish with grated radish and serve at once.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1715 Calories from Fat 200

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 3728.1 mg1242.7%

Sodium 4674.3 mg194.8%

Total Carbohydrates 90 g29.9%

Dietary Fiber 1.5 g6.1%

Sugars 32.3 g

Protein 254 g508.7%

Vitamin A 10.6% Vitamin C 140.1%

Calcium 54.4% Iron 69.4%

*Based on a 2000 Calorie diet

Ika No Tsukeyaki Recipe