Glazed Calamari

• 1 1/8 pounds calamari hoods,, 2 large or 3 medium
• 2 tablespoons Japanese soy sauce
• 3 tablespoons sake Japanese rice wine for cooking
• 1 tablespoon fresh ginger Finely grated
• 1/2 teaspoon sweet chilli sauce
• 1 red chilli finely sliced, seeds removed
• 2 tablespoons canola oil
• 2 teaspoons sesame oil
• 3 tablespoons mirin sweet sake for cooking
• 6 shallots
• 2 teaspoons pickled ginger
• cos lettuce
• lemon wedges

1. Slice calamari hoods into rings. Combine soy sauce, sake, grated ginger, chilli sauce and chilli in a mixing bowl then add calamari. Marinade for 30 minutes (or longer) in refrigerator.
2. When ready to cook, drain the calamari, reserving the marinade. Heat canola and sesame oil in a wok or frying pan. Add the drained calamari (it is best to cook in 2 batches) and stir-fry over a high heat for 3 to 4 minutes until just cooked and tender (overcooking will toughen the calamari). Put cooked calamari onto a warm plate. Pour marinade into the wok then add the mirin and reduce over a high heat for 2 or 3 minutes or until slightly thickened. Add sliced shallots, pickl

calamari hoods, soy sauce, sake japanese rice wine, ginger, sweet chilli sauce, red chilli, canola oil, sesame oil, mirin sweet sake for cooking, shallots, ginger, cos lettuce, lemon wedges

Taken from www.yummly.com/recipe/Glazed-Calamari-1657177 (may not work)