Squid is enjoyed in many cuisines from around the world. In Asian cuisine, squid is widely used in hot pot, stir-frying and barbequing dish and provides a sweet and flavourful aroma to the food.
COUNTRY/PLACE OF ORIGIN
Start by cleaning the Surumeika. If you purchased it whole, remove the head and tentacles, and set them aside. Carefully remove the backbone or quill from the body of the squid. Next, sprinkle salt on the scored body and inside the tubes. Let it sit for about 15-20 minutes to draw out excess moisture and improve the texture. In a small saucepan, mix 3 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake 1 tablespoon of sugar. Heat the mixture over low heat until the sugar has completely dissolved. Allow it to cool. Pour the marinade over the squid, making sure it's well coated. Seal the bag or cover the dish and refrigerate for about 30 minutes to an hour. Preheat your grill or broiler to high heat. You can also use a stovetop grill pan. Grill the Surumeika body for 2-3 minutes on each side, or until it's cooked through but not overcooked. The scored surface will char slightly and become tender.
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