1 x Street BBQ Tokyo togarashi
6 x Squid bodies with tentacles
1 x lemon wedged
6 x Asparagus
10 x shitake mushrooms
- Grilled asparagus and mushrooms
- Kim chi
N.B Fire up your desired BBQ. We love a Kamado ceramic, kettle, hibachi, or gas for this.
Sprinkle the Tokyo rub over the squid and let sit for at least 30 minutes
Grill over the high flame until cooked, place into a bowl, squeeze on the lemon and sit in a warm place
Grill the asparagus and mushrooms, whilst grilling sprinkle with Street BBQ Tokyo and continue cooking until cooked.
Slice the squid bodies, mix altogether, and serve.
Drink match: - if you can remember how to make them a Midori illusion shaker, This is the way!