Squid sashimi appetiser

This is an authentic Asian dish and the best way to have calamari in its purest form. The kabayaki finish seems to seal the deal on the sashimi side of things.

Ingredients:

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1 fresh squid (cleaned and gutted. You can slice the tentacles too if you are feeling experimental)
Kabayaki sauce (sweet sauce)
Fresh fish sashimi (optional)
Sushi ginger

Method

Slice the squid lengthways to get an envelope of squid
Cut into thin strips in varying lengths and width
Brush with kabayaki sauce
Serve small helpings of squid garnished with Japanese ginger

This article is reproduced with permission of
New Zealand Fishing News
December 2018 - Jun Park, Ben Tupaea and Rudee Lim
Re-publishing elsewhere is prohibited

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