Grilled tofu stuffed squid
Over the past month I've seen a couple bloggers writing about stuffed squid and it got me curious. Kyoto Foodie posted about ika meshi that they picked up at Takashimaya. Then last night, Jonny at We Are Never Full posted a delightful looking Morcilla Stuffed Squid.
On the way home from work tonight, I stopped by the Japanese grocery and they had some giant squid that was so fresh I could have sworn it winked at me. Taking that as a sign I picked 1 up (yes, just 1, this thing was almost 2 feet long with tentacles). I decided to stuff it with pressed tofu and and some veggies to go along with the cherry blossom rice I'd picked up a mix for.
Having never been a big fan of squid (other than battered and deep fried), I wasn't sure how I'd feel about it, but it was good, not mind blowing, but good. The stuffing was crumbly, savoury and moist with the surrounding squid firm but not chewy, all happily glazed in caramelized teriyaki sauce.
For a veggie alternative I think the tofu mixture would be fantastic stuffed into "age" (deep fried tofu pockets, the things used to make inari sushi) then simmered in some dashi.
What's your favorite stuffed squid recipe?
- Prep the squid. First remove the head by pulling on it. This should take much of the viscera out with it. Squeeze out any remaining viscera like you would a tube of toothpaste, or just reach in and scrape it out. Reach inside and you should feel something hard, running the length of the body. Pinch it with your fingers and get it out (I'm not sure what it is, but it looks like a clear piece of hard plastic). If you want to eat the tentacles, use a knife to cut the head off near where the tentacles start (be careful, if you cut too close to the eyes, you'll squirt black ink all over the place). The process for smaller squid is identical, but you just have to do repeat it. I peeled my squid, but it's not necessary. Thoroughly dry your squid and throw it in the fridge until you're ready to use it.
- For the filling just saute the daikon, carrots and bamboo in the oil until the daikon is tender. Crumble in the squeezed tofu then add the dashi, mirin, soy sauce, sugar and salt. When the liquid has evaporated, add the nira and take off the stove to cool.
- To make the glaze, just whisk all the ingredients in a small microwave safe container and nuke until it boils.
- When the tofu mixture is room temperature, get the squid out of the fridge and stuff, packing the filling in until it's almost entirely full. Use a toothpick or skewer to seal it (kinda like you would use a safety pin). Brush some glaze on top and put it under a broiler on high until it's nice and brown (a few minutes). Flip it over, glaze again and brown the second side. For the tentacles, just dip them in the glaze and throw it under the broiler with the squid and remove them when you flip the squid.