Seafood like squid and octopus is a classic choice for teppanyaki menus. These items maintain their quality even when frozen, which makes it convenient to purchase during cost-effective periods, process, and then freeze. This approach ensures stable supply and enables competitive pricing, making them a practical choice.
Additionally, freezing the seafood once serves as an effective measure against parasites.
At our restaurant, we primarily source Japanese flying squid, sword tip squid, and needle squid. We refrain from using dried squid as it often has a higher parasite incidence.
We start by grilling the accompanying vegetables beforehand and then proceed to cook one side of the squid to a certain extent before the final preparations. The seasoning is kept minimal, and a finishing touch of white wine, butter soy sauce, and a touch of lemon results in a tender, flavorful teppanyaki dish, allowing you to fully savor the natural sweetness of the squid.
▼Ingredients▼
■Sword tip squid…Approximately 50g
■Butter…5g
■Spinach…20g
■Butter…5g
■Dark Soy Sauce…20g
■White Wine…5cc
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