with Asparagus and Shiitake Mushrooms in Garlic sauce
Yield: 4 appetizer or 2 main course servings
In this creative recipe for one of Matsuhisa's signature
dishes, the squid is scored and cut to resemble ribbed
ounces 1/3 - 1/2-inch-thick fresh squid (calamari) steaks
or frozen, thawed, patted dry
asparagus spears, trimmed, cut diagonally into 2-inch
large garlic cloves, thinly sliced
large shiitake mushrooms (about 5 ounces total), stemmed,
Tablespoons soy sauce
teaspoon dried crushed red pepper
To score squid, cut 1/8-inch-deep crosswise score lines,
spacing cuts 1/8 inch apart and scoring entire surface.
Cut squid lengthwise into 1/4-inch-wide strips.
Cut strips crosswise into2-inch-long strips. Cook asparagus
in saucepan of boiling salted water until just tender but
still firm to bite, about 2 minutes. Drain.
Transfer to bowl of ice water and cool. (Squid and asparagus
can be prepared 1 day ahead. Cover separately and refrigerate).
Melt 3 tablespoons butter in heavy large skillet over high
Add squid and garlic, saute 1 minute. Add asparagusand shiitakes;
saute until squid is cooked through and mushrooms are tender,
about 2 minutes. Add 2 tablespoons butter, sake, soy sauce
and dried red pepper and boil until sauce thickens, about
1 minute. Divide among plates and serve.