Recipe courtesy of Nobu
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Yield:
4 servings

Ingredients

Directions

Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.

In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi.

When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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