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1
Rinse the squid under cold water.
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2
Clean by holding the body in one hand and using the other hand to pull off the head.
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3
Remove and discard all materials inside the body until you are left with a hollow tube.
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4
Cut just above the eyes on the head to remove and keep the tentacles.
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5
Rinse the tubes and tentacles well in cold water.
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6
Discard the remaining parts.
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7
To make the sauce, combine the soy sauce, mirin, and sake in a small pan over medium heat and cook until the liquid just comes to a boil.
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8
Keep warm until ready to use.
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9
Stir in the ginger just before serving.
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10
Prepare an ice bath and place a pot of salted water over high heat.
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11
When the water comes to a boil, drop the snow peas in and cook until they turn bright green, about 30 seconds.
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12
Remove and submerge in the ice bath.
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13
Drain, sprinkle with the salt, and set aside.
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14
To cook the squid, set a grill or grill pan over high heat and brush on a thin layer of the vegetable oil.
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15
Season the squid with salt and place on the hot grill.
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16
Cook for 2 1/2 to 3 minutes per side, or until cooked through.
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17
Note that when you begin cooking the squid, it releases a lot of juices.
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18
As soon as the skin turns red and theres no more liquid, its ready.
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19
Be careful not to overcook, as the squid can quickly become tough.
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20
Roll the grilled squid in the sauce to lightly coat.
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21
Transfer to a cutting board and cut into 3/4-inch pieces.
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22
Divide the squid among 4 plates and top each with 1/2 teaspoon sauce, 6 snow peas, and the sesame seeds and ichimi togarashi.
