Fuel squid teriyaki sauce

ingredients:

250 grams of fresh squid

1 teaspoon grated ginger

1/4 tsp salt

  Teriyaki sauce:

2 tsp brown sugar

4 tsp cooking wine

2 tsp soy sauce

1/2 teaspoon cornstarch, dissolved in 2 tsp water

  How to Make:

Clean the squid by pulling the head from his body. Cut the eyes and head, leaving parts of the tentacles. Discard bones and nodes in the intestines. Exfoliate skin purple squid transparent so clean white squid. Then rinse the squid in flowing water until clean.

Marinate squid that has been cleaned with grated pineapple or kiwi to mengempukkan meat destruction. Let stand for 30 minutes.

Rinse the squid, then labur with ginger and salt, let stand for 15 minutes.

Boil 750ml to 1 liter of water in the pot (the amount of water expected to soak all the squid). Enter the current squid boil and cook for 10 to 15 seconds. Immediately remove and place in a container with ice that is not too ripe.

Make slices of squid on the wall with a rather wide range in order not to break up.

In a separate pan, put all the teriyaki sauce ingredients, except cornstarch. Simmer over low heat while stirring constantly. At last, put the cornstarch solution, stir and remove from the heat.

Preheat oven at 175oC temperature. Meanwhile, Baluri squid with teriyaki sauce until blended.

Use heat-resistant container for the oven, place the squid that had been marinated in it. Bake for 5 minutes.

Remove, water with teriyaki sauce again, and bake for another five minutes or until your desired doneness.