Baby Squid with Ginger Salsa
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Credit: From Nobu West (Andrews McMeel Publishing, 2007), by Nobu Matsushisa and Mark Edwards.
The National Culinary Review, December 2008
Ingredients
8 baby zucchini
Olive oil, for brushing
6-7 baby tomatoes
3 1/2 oz. cleaned fresh baby squid
Sea salt
Freshly ground black pepper
1/4 cup Ginger Salsa (recipe follows)
Ginger Salsa
2/3 cup finely chopped red onion
2 T. finely chopped ginger
6 1/2 T. Tosa-Zu Sauce (recipe follows)
Tosa-Zu Sauce
5 T. soy sauce
1/2 Cup rice vinegar
1/3 cup dried bonito flakes
Instructions
1) Heat broiler or barbecue. Lightly brush zucchini with olive oil. Broil or barbecue 2 minutes, turning halfway. Cool.
2) Heat oven to 450“F. Put tomatoes, squid and zucchini in bowl; season with sea salt and pepper and a little olive oil. Put all ingredients in ovenproof ceramic dish; spoon salsa over top.
3) Bake 5 minutes. Serve straight from oven.
Ginger Salsa
Combine red onion, ginger and Tosa-Zu sauce. Mix well.
Tosa-Zu Sauce
In small saucepan, slightly warm soy sauce and vinegar (do not boil). Add bonito flakes. Cool to room temperature. Strain out bonito flakes.
Yield
2 Servings
Tags
Appetizer, Seafood, The National Culinary Review
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