The main ingredient
Fresh squid 250 gr
Ingredients for the marinade
As much as 1 teaspoon grated ginger
¼ teaspoon salt
Materials for teriyaki sauce:
Brown sugar 2 sdtKecap salted as much as 2 tsp
½ tsp cornstarch, dissolved in 2 teaspoons
water
How to make a grilled calamari teryaki:
The first step that
must be done is to clean the squid in advance by pulling the head of the body
and cut the eye to the head, only its tentacles are spared. Then dispose of the
bones in it and also clear all the contents of his stomach, exfoliate skin
purple squid transparent to white squid clean and rinse with running water
until clean.
Then coat the squid
with grated pineapple or kiwi that has been refined so that the meat more
tender squid and let stand for 30 minutes, then rinse the squid then coat the
squid with ginger and salt, leave for about 15 minutes. Boil water 750 ml to 1
liter, or less so that the water can soak all the squid and after boiling water
input squid and cook the squid for 10 to 15 seconds, then remove and place in a
container that contains ice cubes so that squid are not too ripe , Then, create
slices on the wall squid with a rather wide range that squid do not break.
Heat the oil in a
skillet and then enter all the ingredients for the teriyaki sauce except
cornstarch, cook over low heat, stirring constantly stirring. After boiling
input cornstarch solution and stir into the pan and turn off the heat.
Furthermore, preheat the oven at a temperature of 175 degrees Celsius, while
waiting for the oven to heat, coat squid with teriyaki sauce until all parts of
squid terlumiri. Use heat-resistant container and place the squid which had
been smeared with spices into it and bake for 5 minutes, remove the squid which
had been baked earlier then coat back with teriyaki sauce over and bake for 5
minutes or until done to your taste. Lift grilled teriyaki squid and serve
while warm.
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