Ika No Tsukeyaki
|Squid||4 Medium, cleaned, spinal bone removed|
|Grated radish||4 Tablespoon|
|Soy sauce||2⁄3 Cup (10.67 tbs)|
|Sake/Dry sherry||2⁄3 Cup (10.67 tbs)|
Remove the tentacles from the squid, then rub away the outer skin.
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.