INGREDIENTS
(Serves four)

4 broccoli florets, cut into bite-sized pieces
120g / 4½oz cuttlefish or 120g / 4½oz squid tubes
4 teaspoons butter
1 clove garlic, thinly sliced
4 shiitake mushrooms, stems removed
6 spears asparagus cut into 2 inch pieces
3 tablespoons sake
2 tablespoons soy sauce
Sea salt
Freshly ground black pepper

METHOD

Boil the broccoli for 90 seconds in a small pot of boiling water with a little sea salt. Plunge into iced water and drain.

Pat the cuttlefish / squid dry with paper towels. Cut into 2 inch wide strips. Use a knife to make fine vertical incisions down the length of each strip along the grain. These should be fairly deep, but very close together. When the cuttlefish / squid cooks and curls, the incisions will give it a conchiglie-like appearance. Cut the cuttlefish / squid parallel to the incisions into half inch wide strips. Sprinkle with a little sea salt and black pepper.

Heat a frying pan over medium heat. Add the butter and sauté the garlic slices. When the aroma of the garlic has been released, turn the heat up to high, add the shiitake mushrooms and fry lightly. Add the cuttlefish, asparagus and broccoli, in that order, and season with a little sea salt and black pepper.

When the cuttlefish / squid is about 70% cooked (the surface turns opaque), add the sake and soy sauce in a swirling motion just before turning off the heat. Mix the contents of the pan to distribute the sauce evenly. Place in a serving dish and top with shichimi togarashi, if you have it.

TIPS FROM OUR CHEFS

If you can't find fresh cuttlefish or squid you can use frozen. Allow it to thaw completely, rinse and pat dry with a paper towel before slicing. You can also replace shiitake mushrooms with mixed mushrooms, or any mushrooms you have to hand.