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See below ingredients and instructions of the recipe
3 lb Squid, cleaned and cut into
-rings
1/2 c Soy sauce
1/2 c Mirin, or 1/2 cup sherry
1/2 c Water
2 tb Sugar
1 ts Cornstarch
Juice of 2 lemons
To make the terriyaki sauce, combine all the ingredients except the
cornstarch. Reserve half of the sauce, marinate the squid in the
other half for 1 hour.
Prepare the fire. Skewer squid pieces and tentacles. Heat the
reserved terriyaki sauce in a saucepan. When it begins to boil, add
the cornstarch dissolved in a little water. As soon as the sauce
thickens, remove from heat. As it cooks you will baste the squid
with this terriyaki sauce.
Grill the squid until it turns dark brown, 2 to 3 minutes per side,
depending on the heat, and then turn it over. Baste one last time and
then remove skewers from the fire. Serve over rice accompanied with
any remaining sauce.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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