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Firefly Squid with Spicy Mustard & Vinegar-Miso Sauce

Firefly squid are in season in the spring. Enjoy them topped with a vinegar-miso sauce!
Firefly squid is good raw, but if you boil them you can enjoy their insides too, which are delicious!

Ingredients: 5 servings

Boiled firefly squids
30
Shiso
10 leaves
Vinegared Miso:
White miso
1 tablespoon
Vinegar
1 tablespoon
Sugar
1 tablespoon
Spicy mustard
1/2 teaspoon

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!

Story Behind this Recipe

Seasonal spring firefly squid with homemade vinegared miso sauce!