Ika Teriyaki

• 2 squid steaks, really fresh because squid looses flavor easily and quickly
• grape seed oil
• 3 tablespoons dry sake
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 1/2 tablespoons soy
• 1 teaspoon orange zest
• 1/3 cup orange juice, fresh squeezed
• 1 tablespoon green onion

1. Season the squid steaks with salt. Set them aside
2. In a small sauce pan add the sake, mirin, zest and sugar and place it over medium heat. Bring it to a boil.
3. Add the orange juice and soy sauce. Bring it back to a boil and then reduce the heat to a simmer.
4. Place a large cast iron skillet over hight heat. Turn on your exhaust fan. When the pan is super duper hot add a splash of oil and then place a squid steak into the pan. Sear it till it browns. Flip it and sear the other side.
5. Unless you could fit both steaks into the pan comfortably, repeat step 4 with the second steak and at the end of the cooking add the teriyaki sauce to deglaze the pan.
6. Put the other steak back into the pan and warm it. Remove the squid to a cutting board and slice it then plate it. Let the sauce continue to reduce till it just becomes syrupy.
7. Sauce the squid, top with green onions and serve.

squid steaks, grape seed oil, sake, mirin, sugar, soy, orange zest, orange juice, green onion

Taken from food52.com/recipes/11589-ika-teriyaki (may not work)