Glazed Calamari

Photo: flickr user not a hipster

Ingredients

500 grams Calamari hoods, (2 large or 3 medium)

2 tablespoons Japanese soy sauce

3 tablespoons Sake, (Japanese rice wine for cooking)

1 tablespoon Finely grated fresh ginger

1/2 teaspoon Sweet chilli sauce

1 Red chilli, finely sliced (seeds removed)

2 tablespoons Canola or vegetable oil

2 teaspoons Sesame oil

3 tablespoons Mirin, (sweet sake for cooking)

6 Green shallots, (spring 2 teaspoons Finely sliced pink pickled ginger

Cos lettuce and lemon wedges for serving

Preparation

Slice calamari hoods into rings. Combine soy sauce, sake, grated ginger, chilli sauce and chilli in a mixing bowl then add calamari. Marinade for 30 minutes (or longer) in refrigerator.

When ready to cook, drain the calamari, reserving the marinade. Heat canola and sesame oil in a wok or frying pan. Add the drained calamari (it is best to cook in 2 batches) and stir-fry over a high heat for 3 to 4 minutes until just cooked and tender (overcooking will toughen the calamari). Put cooked calamari onto a warm plate. Pour marinade into the wok then add the mirin and reduce over a high heat for 2 or 3 minutes or until slightly thickened. Add sliced shallots, pickl