Squid Pasta with Seasonal Mushrooms and Vegetables

Yield:
4 servings
Ingredients
  • 1/2 cup sake
  • 1/4 cup soy sauce
  • 3 tablespoons clarified butter
  • 3 cloves garlic, sliced thinly
  • 8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick
  • 4 ounces pencil asparagus, sliced on an angle, each 2 inches long
  • 8 ounces squid, cleaned and sliced
  • 1/2 teaspoon schichimi (Japanese 7 Spice mixture)
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 schichimi.

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


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