Ingredients

  • 500 grams calamari (hoods,, 2 large or 3 medium)
  • 2 tablespoons Japanese soy sauce
  • 3 tablespoons sake (Japanese rice wine for cooking)
  • 1 tablespoon fresh ginger (Finely grated)
  • 1/2 teaspoon sweet chilli sauce
  • 1 red chilli (finely sliced, seeds removed)
  • 2 tablespoons canola oil
  • 2 teaspoons sesame oil
  • 3 tablespoons mirin (sweet sake for cooking)
  • 6 shallots
  • 2 teaspoons pickled ginger
  • cos lettuce
  • lemon wedges

Directions

  1. Slice calamari hoods into rings. Combine soy sauce, sake, grated ginger, chilli sauce and chilli in a mixing bowl then add calamari. Marinade for 30 minutes (or longer) in refrigerator.
  2. When ready to cook, drain the calamari, reserving the marinade. Heat canola and sesame oil in a wok or frying pan. Add the drained calamari (it is best to cook in 2 batches) and stir-fry over a high heat for 3 to 4 minutes until just cooked and tender (overcooking will toughen the calamari). Put cooked calamari onto a warm plate. Pour marinade into the wok then add the mirin and reduce over a high heat for 2 or 3 minutes or until slightly thickened. Add sliced shallots, pickl
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NutritionView more

360Calories
Sodium23%DV540mg
Fat15%DV10g
Protein51%DV26g
Carbs12%DV37g
Fiber8%DV2g

PER SERVING *

Calories360Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1g5%
Trans Fat
Cholesterol290mg97%
Sodium540mg23%
Potassium950mg27%
Protein26g51%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber2g8%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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