Finally used up the squid cutoffs that weren’t used for a past marinara – simmered in a sweet soy seasoning with kombu (for tsukudani).
A few leftovers and there’s a hearty lunch!
Squid Rice
Lunch contents: beef and parsnip croquette, steamed broccoli, steamed edamame and carrot, red onion tempura, cherry tomato, spring onion and sesame seed tamagoyaki, squid sushi rice with carrot and spring onion
