Squid with Kimizu

How to make Squid with Kimizu recipe - This bright dish features kimizu, a traditional Japanese sauce made from egg yolk and rice vinegar. Make sure the egg yolk doesn’t get too warm when it is heated because you don’t want it to harden. Use light soy sauce to make the kimizu; as it is saltier, light in color, and thinner than regular soy sauce.

MAKES 2 SERVINGS

Ingredients:
2¾ ounces (80 grams) squid
Ice water, for chilling
1⁄3 ounce (10 grams) dried wakame (seaweed)
1 teaspoon rice vinegar
1 teaspoon water
½ teaspoon mirin
½ teaspoon light soy sauce
1 egg yolk
1 tablespoon white miso
½ teaspoon grated radish, for garnish
½ teaspoon iwanori paste, for garnish

Method:
1. Clean the squid and cut it into a flat fillet.

2. Using a sharp knife, score the fillet with many small slices, but don’t cut all the way through it (Fig. a).

3. Pour boiling water into a heatproof bowl, and place ice water in a second bowl.

4. Place the squid in the boiling water for about 5 seconds, and then transfer to the ice water to chill thoroughly (Fig. b).

5. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside (Fig. c).

6. In a small pan, combine the rice vinegar, water, mirin and light soy sauce. Heat until almost boiling and then remove from heat; let cool.

7. Fill a pot halfway with hot water.

8. Prepare the kimizu sauce: put the egg yolk and miso into a small bowl. Mix in the cooled vinegar mixture and place the bowl over the pot with the hot water. Stir well while the mixture heats, but don’t let it get too hot. You want the mixture to thicken, but you don’t want the eggs to harden (Fig. d).

9. When the mixture is the right texture, remove it from the pot with warm water and let the mixture cool.

10. Slice the squid into ¾ x ¾-inch pieces.

11. Place the wakame in a serving dish and top with the squid. Pour the kimizu on top, and garnish with grated radish and iwanori paste.

Squid with Kimizu