1 red, 1 green and 1 yellow pepper
80 g snap peas
3 tbsp. vegetable oil
Salt and freshly ground pepper
6 tbsp. sake or white wine
4 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
40 g unsalted butter
Preparation time: 30 mins
Thaw the squid and drain well. Cut the legs into approx. 4-5 cm long pieces. Wash and trim the peppers and mangetout and cut them into fine strips.
Heat up the oil in a frying pan, put the vegetables in, sauté them, season lightly with salt and pepper and keep warm. Fry the body for approx. 1 minute with the lid on. Turn the squid over, add the other pieces of squid and continue cooking for another 5 minutes with the lid on. Remove the pan from the heat and leave the squid to marinate for a while.
Add the sake, soy sauce and butter and glaze the squid with the sauce. Cut the top part of the squid into rings and arrange on a platter with the other pieces. Add the fried vegetables, pour the rest of the sauce over the squid and serve with toasted baguette slices.
Why not join our Japan meets French Bistro Mirey supper club on 14th December? Email us at firstname.lastname@example.org