- 8 Port Lincoln squid (250gm each, cleaned weight 80gm; see note)
- 8 wasabi flowers (see note)
- 24 wasabi leaves (see note)
Barley miso-cured egg yolks
- 100 gm barley miso (1/3 cup)
- 1 tbsp sake
- 10 gm caster sugar
- 2 tsp soy sauce
- 2 egg yolks
- 50 ml olive oil
Katsuobushi clarified butter
- 1 kg unsalted butter, cut into small cubes
- 50 gm bonito flakes (katsuobushi)
- 1 1/2 tsp pure icing sugar
- 1/4 tsp citric acid
- 1For barley miso-cured egg yolks, mix miso, sake, sugar and soy sauce in a bowl until sugar dissolves. Spread half the mixture on the base of a container (about 6cm x 9cm). Place yolks on top, leaving 1cm between each. Cover with remaining mixture and refrigerate for 4 days. Remove yolks and wipe off miso with absorbent paper. Place each yolk between 2 sheets of non-stick baking paper, roll out until waferthin, then refrigerate for 4-6 hours until dry enough to peel off paper. Trim each to 9cm x 11cm and roll each around a 2cm-diameter, 14cm-long cannoli mould. Run a damp finger along one side of the seam to moisten, then press edges together to seal. Gradually slip from mould, cutting off fine slices as you go using the end of the mould as a guide. Cover and refrigerate until required.
- 2For lemon oil, combine oil and lemon rind in a vacuum bag, seal on full, then place in a circulating water bath at 70C until well infused (12 hours). Remove and refrigerate until required. Strain the oil through an oil filter before using.
- 3For katsuoboshi clarified butter, heat butter in a saucepan over medium heat until melted, then increase to medium-high and allow to bubble until butter turns golden brown (7-9 minutes). Remove from
heat and set aside in a warm place for 1 hour to separate, then gently strain through a filter into a clean container. Heat 650ml to 60C, then add bonito flakes. Set aside to infuse for 30 minutes, then strain using several coffee filters and set aside to cool.
- 4For lemon powder, place rind on a tray and leave to dry out in a warm place (overnight) or in a dehydrator at 60C-65C (4 hours). Finely grind lemon rind in a spice grinder and pass through a fine
sieve. Combine powdered rind in a bowl with icing sugar and citric acid. Place in an airtight container and store in a cool dark place. Makes 1 1/4 tbsp.
- 5Clean squid, removing head, tentacles, wings, skin and cartilage, leaving just a tube. Working with one at a time, place squid on a board and cut tube open from head to tail to lie flat. Remove sinew and remaining skin with a cloth and trim into an 11cm square. Pat dry with absorbent paper on both sides. With squid skin-side down, cut into 4mm-wide strips lying tightly together. Place a cannoli mould on squid and slip a knife under squid to lift and wrap it around the mould, ensuring there are no gaps between the strips.
- 6Heat clarified butter to 68C in a pan at least 5cm deep. Poach the 8 prepared moulds in batches in butter over low heat until lightly cooked (2 minutes). Drain on absorbent paper, then, holding each mould firmly in one hand, push the squid off in one movement - it should remain intact in a tube shape.
- 7To serve, rub a little lemon oil on warm plates using a tissue, and sprinkle with lemon powder. Place the squid in the centre and brush with lemon oil. Top with cured egg yolk slices, and wasabi flowers and leaves, and sprinkle with a little lemon powder.
Note Port Lincoln squid or southern calamari has a high oil content, which keeps it tender when cooked. Wasabi flowers and leaves are available from Shima Wasabi; substitute flowering garlic chives.