Thin strips of lightly seared squid are served with a drizzle of shrimp-flavored ebi oil and Macha tea-seasoned salt. Recipe developed for CanolaInfo by Chef Ken Tominaga of Hana Japanese Restaurant.
4 ounces squid
1 tablespoon low-sodium soy sauce
2 tablespoons canola oil
2 pounds cooked shrimp shells
2 cups canola oil
Macha Tea Salt:
1 tablespoon macha tea
1/4 cup kosher salt
- Clean squid and remove skin. Cut into thin strips.
- In bowl, mix soy sauce and canola oil. Add squid and toss. On grill over medium-high heat, lightly sear outside of squid, about 30 seconds to 1 minute. Do not overcook as it can become chewy.
- For Ebi Oil: In large pot over medium heat, add shrimp shells and canola oil. Heat slowly 30 minutes. Strain through cheesecloth-lined fine sieve. Cool and refrigerate up to 2 days.
- For Macha Tea Salt: In small bowl, mix macha tea and salt.
- To serve, arrange squid on plate, drizzle with Ebi Oil and Macha Tea Salt for seasoning.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 220; Total Fat 22g; Saturated Fat 1.5g; Cholesterol 70mg; Sodium 6080mg; Carbohydrates 2g; Fiber 0g; Protein 5g.
Recipe and photograph courtesy of CanolaInfo.org.