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Pan Grilled Squid Teppanyaki Recipe
Pan Grilled Squid Teppanyaki
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Teppanyaki is a way of cooking as teppan means iron pan and yaki indicates grilling in Japanese. The best part of teppanyaki is that cooking and eating can be done in the same place. Teppanyaki is a fun idea for a home party. Using an electric pan is an easy way to enjoy teppanyaki at home.


kusina ingredients
  • 1 kg. Squid jumbo size (bisaya squid)
  • 50 g. Garlic chips
  • 50 g. White onion chopped
  • 50 g. Spring onion chopped
  • 100 g. Butter
  • 3 tbsp. Lemon juice
  • ¼ cup Olive oil
  • 3 tbsp. Japanese soy sauce
  • 30 g. Thinly julienne pumpkin
  • 30 g. Thinly julienne carrots
  • 1 tbsp. Salt and pepper
  • 1 jigger Sake
  • 1 jigger Brandy

kusina instructions
1 Remove skin of squid. cut into four then cut slowly to cress cut. Set aside.

2 On hot teppanyaki table griller, pour olive oil. Place squid, turn very quickly for 2 minutes. Flame with brandy.

3 In one side of teppanyaki table, sauté garlic and onion until brown, then mix together. Add butter, soy sauce, lemon juice, wine, and sake.

4 Place on plate and garnish with carrots and pumpkin and spring onion.


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