*  Exported from  MasterCook  *
 
                               SQUID TERIYAKI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Japanese                         Seafood
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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.
  
 
 
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