Shelter Lodge Magister Squid Poke
By Chefs Kenny & Angela
Ingredients:
1 Magister Squid (1 – 1 ½ pound round weight)
White Onion - 1/8 Cup Julianne
Green Onions – 3 Stalks cut fine
Sesame Seed Oil – 1/8 Teaspoon
Soy Sauce – 2 Tbsp
Sea Salt – ½ Tsp
Black & White Sesame seeds – Garnish
Optional Ingredients:
Salmon Eggs
Tobiko (Flying Fish Eggs)
Ogo (Japanese Seaweed)
Preparation of Squid:
1. Clean squid by removing entrails and pen (plastic backbone) by pulling head from body. Slice tentacles and arms from head just after eyes. Clean arm hook claws from squid arms by scraping with the back side of a knife blade. Rinse thoroughly and pat dry with paper towel.
2. Remove skin from Mantle. First split mantle and fillet open. Next remove skin. Tip: removing a thin slice at the broad end of the butterflied end of the mantle will make it easier to start a point to peel skin. Rubbing skin side with paper towels also helps roll back skin. Rinse thoroughly and pat dry with paper towel.
3. Cross hatch mantle by making diagonal slices a quarter inch apart in one direction without slicing through mantle completely. Then slice the other way in a 90 degree fashion.
4. Slice mantle in ½ X 2 inch strips.
5. Blanche squid by placing in an appropriate size colander and pouring boiling hot water over it until opaqueness disappears (about 5- 10 secs).
6. Combine and mix mantle pieces with above ingredients. Chill before serving.
Squid Legs:
After blanching, grill to light brown over gas or charcoal hibachi. Also, may be coated with seasoned flour and deep fried. Excellent when sprinkled with powdered Ranch Dressing.