Squid Teppanyaki

Pressed for time? Dinner comes together in a snap with this quick stir-fry.

Serves 2 
Prep Time 15 minutes 
Cooking Time 8 minutes

2 tablespoons mirin
1/2 tablespoon light soy sauce
1 teaspoon miso paste
1 teaspoon brown sugar
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup sliced onions
1/4 cup green bell pepper,
      sliced into 1-inch squares
2 teaspoons minced garlic
1/3 cup julienned carrots
500 grams medium-sized squid,
      cleaned, heads and tentacles removed,
      and sliced into rings
salt and pepper to taste

1  Mix together mirin, soy sauce, miso paste, and brown sugar in a small bowl. Set aside.

2  In a cast iron pan or wok, melt butter and heat oil. Sauté onions until translucent. Add green bell pepper and sauté for 30 seconds. Add garlic and cook until fragrant. Add carrots and cook for another minute.

3  Add squid and cook until just until it becomes white in color, about 1 to 2 minutes. Season to taste with salt and pepper.

To learn how to work the wok, CLICK HERE.

Photography by David Hanson | Styling by Rachelle Santos | Props by Gourdo's