Firefly Squid with Spicy Mustard & Vinegar-Miso Sauce

Name: Firefly Squid with Spicy Mustard & Vinegar-Miso Sauce
Yield: 5 servings
Cuisine: American
Ingredients: 30 Boiled firefly squids; 10 leaves Shiso; 1 tbsp White miso; 1 tbsp Vinegar; 1 tbsp Sugar; 1/2 tsp Spicy mustard

cookpad.japan @cookpad_jp

Seasonal spring firefly squid with homemade vinegared miso sauce!

The eyes and cartilage will leave an aftertaste in your mouth so please remove them. They come off really easily.
The rich taste of the insides is delicious!
If you are going to eat raw firefly squid, absolutely remove the insides. For 5 servings. Recipe by Cooking S Papa

Seasonal spring firefly squid with homemade vinegared miso sauce!

cookpad.japan @cookpad_jp

Seasonal spring firefly squid with homemade vinegared miso sauce!

Saved

Ingredients

5 servings

30Boiled firefly squids
10leaves Shiso
Vinegared Miso:
1 tbspWhite miso
1 tbspVinegar
1 tbspSugar
1/2 tspSpicy mustard

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Steps

1

Combine the ingredients for the vinegared miso. Adjust the amount of sugar to suit your tastes.
2

Remove the eyes from the firefly squid. They come off easily with your hands, but even easier if you use a fish bone tweezers.
3

Remove the cartilage. If you use tweezers it will come out easily. It's located on the side with the fins, remove it with tweezers.
4

Here are the finished firefly squid with the eyes and cartilage removed.
5

Lay the shiso leaves on a plate and arrange the squid on top. Top with the vinegared miso from Step 1. Optionally add Japanese mustard to make it taste even better!