Ingredients
- 4 broccoli florets
- 4 Sea salt
- 4 1/4 ounce mongo cuttlefish
- 4 1/4 ounce ground black pepper
- 4 teaspoon clarified butter
- 1 clove garlic
- 4 clove shiitake mushrooms
- 6 clove green asparagus
- 4 tablespoon sake soy sauce
- 4 tablespoon Shichimi togarashi
Preparation
Baking Directions:
Boil the broccoli for 1 1/2 minutes in a small pot of boiling water to which a pinch of sea salt has been added.
Plunge briefly into iced water and drain.
Pat the cuttlefish dry with paper towels.
Cut the body horizontally into 2-inch wide strips.
Use a knife to make fine vertical incisions down the length of each strip along the grain (these should be fairly deep but very close together, and when the cuttlefish cooks and curls, the incisions will give it a conchiglie-like texture.)
Cut the cuttlefish parallel to the incisions into 1/2-inch wide strips.
Sprinkle the strips with a little sea salt and black pepper.
Heat a medium frying pan over medium heat.
Add the clarified butter and sauté the garlic slices.
When the aroma of the garlic has been released, turn the heat up to high, add the shiitake mushrooms and fry lightly.
Add the cuttlefish, green asparagus and broccoli, in that order, and season with a little sea salt and black pepper.
When the cuttlefish is about 70 percent cooked (the surface turns opaque), add the Sake Soy Sauce in a swirling motion just before turning off the heat.
Mix the contents of the pan to distribute the sauce evenly.
Place in a serving dish, and add shichimi togarashi to taste.
