Fried Calamari with White Sesame Seed Mayonnaise

by Yu Sasaki

Salt and Pepper Squid made with a combination of red chilli flakes, smoked paprika, chilli powder and of course salt and pepper.

You'll need

  • 150g grapeseed oil
  • 50g roasted sesame oil
  • 1 tsp saster sugar
  • 1 tsp sea salt
  • pinch of salt and pepper
  • 20g yuzu juice
  • 10g soy sauce
  • 30g water
  • 50g egg yolk
  • white sesame seed mayonnaise
  • 1 bunch chives
  • 1 nashi pears
  • 1 bunch mizuna cress
  • 2 cucumber
  • 1/4 celery
  • 400g calamari
  • 30g white sesame paste
  • 30g rice vinegar

Here's how

  1. Take all the ingredients expect the mayonnaise and mix in a bowl. Arrange on a small plate and serve with a side of mayonnaise.
  2. Plating
  3. Quarter the cucumber lengthways and remove the core. Cut the lengths into 2cm chunks. Wash the mizuna cress and slice it into 5cm lengths. Peel the nashi pear and cube the flesh.
  4. Take the celery and cut the stalk every 5cm. Slice 5cm piece into very fine strips and refresh in a bowl of ice water. Drain and leave on paper towel to remove excess water
  5. Salad
  6. Heat up a fry pan, grill or bbq until very hot. If you're using a fry pan, use oil to ensure an even heat source. Fry the calamari with the scored side facing down until brown. Cut into small, 3cm, shapes and rest
  7. Take the calamari hoods and cut through 1 side with a chef's knife. Open the calamari and lay it out flat with the inside facing up. Pat the surface dry with a paper towel and remove any skin. With your knife score the calamari hood every half to one centimetre.
  8. Fried Calamari
  9. Add all the ingredients except the oil into a large bowl. Use a stick blender or a hand whisk to mix the contents of the bowl. while continuing to whisk drizzle oil little by little until all the ingredients combine. Care should be taken not to add too much oil at a time as this could cause the mixture to separate.

About the Author

Yu Sasaki

Shy, quiet but with an energy about him, Yu tells Matty and I about the plates he is serving on. His father made them! They come all the way from Yu's hometown on Honshu in Japan. A small town where his father create wooden and ceramic dishes with the same care that Yu creates cookies with...... Read Full Bio

More Recipes By Yu

Onion and Roast Pumpkin Soup
Sasaki Ke Chawan Mushi (Egg Custard)
Braised Pork Neck and Heirloom Pickles