SQUID TERIYAKI

• 3 lb Squid, cleaned and cut into
• -rings
• 1 /2 c Soy sauce
• 1 /2 c Mirin, or 1 /2 c up sherry
• 1 /2 c Water
• 2 tb Sugar
• 1 ts Cornstarch
• Juice of 2 lemons

To make the terriyaki sauce, combine all the ingredients except the

cornstarch.Reserve half of the sauce, marinate the squid in the

other half for 1 hour.

Prepare the fire.Skewer squid pieces and tentacles. Heat the

reserved terriyaki sauce in a saucepan.When it begins to boil, add

the cornstarch dissolved in a little water. As soon as the sauce

thickens, remove from heat.As it cooks you will baste the squid

with this terriyaki sauce.

Grill the squid until it turns dark brown, 2 to 3 minutes per side,

depending on the heat, and then turn it over. Baste one last time and

then remove skewers from the fire. Serve over rice accompanied with

any remaining sauce.

From "The International Squid Cookbook" by Isaac Cronin, Aris Books,

Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.