Firefly Squid with Spicy Mustard & Vinegar-Miso Sauce

1. 1

   Combine the ingredients for the vinegared miso.

2. 2

   Adjust the amount of sugar to suit your tastes.

3. 3

   Remove the eyes from the firefly squid.

4. 4

   They come off easily with your hands, but even easier if you use a fish bone tweezers.

5. 5

   Remove the cartilage.

6. 6

   If you use tweezers it will come out easily.

7. 7

   It's located on the side with the fins, remove it with tweezers.

8. 8

   Here are the finished firefly squid with the eyes and cartilage removed.

9. 9

   Lay the shiso leaves on a plate and arrange the squid on top.

10. 10

    Top with the vinegared miso from Step 1.

11. 11

    Optionally add Japanese mustard to make it taste even better!

* Per serving · 4 servings · Values may vary.

No additional tips available.