NATSU IKA NO MONPEYAKI
(GRILLED STUFFED SQUID)
Natsu ika no monpeyaki is traditionally skewered on a stick and grilled in an irori (traditional Japanese sunkern hearth fireplace). While grilling it, the squid will puff up, resembling monpe (traditional Japanese women's work pants) thus this dish is named as such.
HOW TO MAKE:
Remove the squid legs from the main body and wash thoroughly. Remove excess moisture using paper towels.
In a bowl, mix miso, sugar, mirin and thinly sliced shiso leaves.
Mix the squid legs well with the miso paste and stuff the squid legs into the main body cavity and fasten close with toothpicks. Make 4 to 5 shallow cuts on the squid.
Grill till both sides are done. Cut into bite size pieces and serve together with the sauce drippings from grilling the squid.
As the squid legs will release moisture while grilling, it is recommended to make the seasoning a little more salty
You can also cook the squid in a frying pan instead of grilling.
If you cook in a frying pan, the released juices of the squid will steam the squid. If you grill it, the fragrance will increase. Choose whichever you like.
4 natsu ika （summer squid)
4 pieces shiso leaves
2 tablespoons miso
3 tablespoons sugar
1 teaspoon mirin (to taste)
NATSU IKA (JAPANESE FLYING SQUID)
Natsu ika or Japanese flying squid is in season from summer to autumn. The ones caught during mid-July are called "summer squid" and are said to be especially delicious. It is high in protein, low in calories and fats, and has abundant taurine that is said to have a role in lowering cholesterol in the blood and keeping the blood pressure normal.