Welcome back, Adventurers, to another video. It's #KrakenWeek on KZread and to wrap it up we're cooking some AMAZING Kraken! What else are you supposed to do with a giant sea monster that you defeated?! To go with it, we're also whipping up an amazing Nitsuke Sauce from Chef Masaharu Morimoto's Cookbook "Mastering The Art of Japanese Home Cooking." As always, the recipe and instructions are in the description below and remember to WASH YOUR RICE.
Video Chapters:
00:00 - Intro
00:28 - Sauce
00:47 - Breaking Down Our Squid
01:45 - Soaking The Skewers
01:54 - Rice
02:32 - Skewering The Squid
03:20 - Cooking The Salmon and Sauce
04:15 - Cooking The Squid
05:11 - A Reenactment Of Cooking The Squid Tentacles
05:50 - Plating instructions
link to chef Morimotos cookbook: Mastering the Art of Japanese Home Cooking a.co/d/09SQxmLa
Recipe:
Package of Rhode Island Calamari
1 Piece of Salmon
1 Tbsp Cornstarch
2 Tbsp All Purpose Flour
Nitsuke Sauce - See Below
Nitsuke Sauce - Chef Masaharu Morimoto's Recipe
1 1/2 Cups Dashi or Water
1/2 Cup Sake
1/2 Cup Mirin
1/4 Cup + 2 Tablespoons Japanese Soy Sauce
1 Tablespoon Granulated Sugar
Four 1/4 Inch Thick Peeled Ginger Coins
Combine all ingredients in a bowl and whisk together to dissolve sugar.
Using a sharp knife, insert the knife blade into the mantle and make a cut to open it up. Then cut the squid mantle in half length wise. Using the knife, make shallow cuts in a diamond pattern into the squid mantle. Once cut, place in the Nitsuke sauce to marinate for 20 minutes. Add the squid tentacles to the sauce to marinate as well.
Meanwhile, soak some bamboo skewers for at least 10 minutes in warm water.
Prepare some rice and make sure you WASH YOUR RICE and cook.
Once the squid has finished marinating, use the bamboo skewers to weave through the mantle pieces. Pull the tentacle pieces out of the marinade as well.
Heat a medium pan and add the Nitsuke sauce. Bring to a boil and add the salmon skin side up, reduce the heat and simmer for about 12 minutes. The fish will be fully cooked after about 8 minutes; the longer cooking time infuses the fish with the flavor of the cooking liquid. Bring the sauce to a boil and reduce until it forms a thick and sticky glaze.
In a hot pan add a little olive oil or avocado oil spray and place the skewers into the pan (three or four at a time) and cook on medium-high for 2 minutes on each side. Adding a little sauce as the glaze reduces helps get some char on there. Once done, set aside.
In a small bowl, mix together the flour and cornstarch. Toss the squid tentacles in the mix and make sure it's combined evenly.
Heat some oil in a large skillet and bring to a high heat. Add the tentacles and fry until golden on all sides (about 1.5 minutes on each side - top and bottom).
To serve, add some rice to a plate. Add a piece of the salmon, some squid skewers, and the fried tentacles. Brush everything with a healthy dose of the Nitsuke sauce glaze and serve immediately.
Enjoy!
#recipes #krakenweek #dungeonmeshi #dungeonsanddragons #cooking #calamari #squidrecipe #morimotorecipe #morimoto