Simple but truly delicious, this is best eaten as soon as it is cooked. However, do make sure you do not overcook the squid or it will become tough. Serve with plenty of crunchy sesame seeds - toasted ones are best. For a variation, try this recipe with prawns.

Ingredients

• 1 cup Teriyaki sauce
• 3-4 squid tubes, well washed and dried
• 1 teaspoon ground black pepper
• ¼ cup flour
• 2 tablespoons toasted white sesame seeds

Teriyaki sauce

• 1 cup mirin
• ½ cup sake
• ½ cup dark soy sauce

Method

1. Simmer teriyaki sauce until it has reduced by half and is very syrup.
2. Finely slice squid into 1cm-thick-rings. Dust with pepper and flour.
3. Heat sufficient oil in a saucepan for shallow frying. When hot (180ºC), add half the squid rings and cook, stirring gently, for 1-1½ minutes until golden and crispy.
4. Remove from the oil and drain on absorbent paper. Pile on to a plate and serve drizzled with the teriyaki sauce. Sprinkle with the toasted sesame seeds. Cook the remaining squid and serve.

Teriyaki sauce

1. Place all the ingredients in a saucepan and simmer until it has reduced by about one quarter. Cool and refrigerate. Store in an airtight container in the refrigerator.