Squid Pasta with Seasonal Mushrooms and Vegetables

Name: Squid Pasta with Seasonal Mushrooms and Vegetables
Ingredients: 1/2 cup sake; 1/4 cup soy sauce; 3 tablespoons clarified butter; 3 cloves garlic, sliced thinly; 8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick; 4 ounces pencil asparagus, sliced on an angle, each 2 inches long; 8 ounces squid, cleaned and sliced; 1/2 teaspoon schichimi (Japanese 7 Spice mixture)

8 ingredients

7 steps

Ingredients

1/2 cup sake
1/4 cup soy sauce
3 tablespoons clarified butter
3 cloves garlic, sliced thinly
8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick
4 ounces pencil asparagus, sliced on an angle, each 2 inches long
8 ounces squid, cleaned and sliced
1/2 teaspoon schichimi (Japanese 7 Spice mixture)

Directions

1

Flame sake in small saucepan.
2

When sake stops flaming, add soy sauce and set aside.
3

In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds.
4

Lower the heat to medium and add the garlic, mushrooms, asparagus and schichimi.
5

When ingredients are almost cooked, deglaze pan with sake/soy mixture.
6

Reduce by half and turn off heat.
7

Serve.