Aburi Ika

Thin strips of lightly seared squid are served with a drizzle of shrimp-flavored ebi oil and Macha tea-seasoned salt. Recipe developed by Chef Ken Tominaga of Hana Japanese Restaurant.

Recipe Ingredients:

4 ounces squid
1 tablespoon low-sodium soy sauce
2 tablespoons light olive oil

Ebi Oil:
2 pounds cooked shrimp shells
2 cups light olive oil

Macha Tea Salt:
1 tablespoon macha tea
1/4 cup kosher salt

Cooking Directions:

1. Clean squid and remove skin. Cut into thin strips.
2. In bowl, mix soy sauce and oil. Add squid and toss. On grill over medium-high heat, lightly sear outside of squid, about 30 seconds to 1 minute. Do not overcook as it can become chewy.
3. For Ebi Oil: In large pot over medium heat, add shrimp shells and oil. Heat slowly 30 minutes. Strain through cheesecloth-lined fine sieve. Cool and refrigerate up to 2 days.
4. For Macha Tea Salt: In small bowl, mix macha tea and salt.
5. To serve, arrange squid on plate, drizzle with Ebi Oil and Macha Tea Salt for seasoning.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 220; Total Fat 22g; Saturated Fat 1.5g; Cholesterol 70mg; Sodium 6080mg; Carbohydrates 2g; Fiber 0g; Protein 5g.