Grilled miso-marinated squid with kimchi salad

SERVES 4 AS A STARTER // PREP TIME 10 MINS // COOK 5 MINS (PLUS MARINATING)

“The marinated squid has great umami flavour from the glaze and a sour punch from the kimchi,” says Neil Perry. “It’s one of my favourite starters at Margaret.” Pictured p81

4 squid (about 200gm each), cleaned, tentacles reserved

6 Chinese cabbage leaves, shredded

100 gm kimchi (see note), shredded

2 tbsp kimchi juice (from kimchi)

2 tbsp vegetable oil

2 spring onions, cut into julienne

MISO MARINADE

125 gm aka (red) miso

2 tbsp sake

2 tbsp mirin

2 tsp ground sansho pepper (see note)

1 For miso marinade, place miso, sake, mirin and sansho pepper in a small bowl and whisk to combine. Transfer half the marinade to a separate bowl, add squid hoods and tentacles; toss to combine. Marinate at room temperature for flavours to permeate squid (20 minutes).

2 Place cabbage and kimchi in a bowl with kimchi juice and oil; season to taste and toss to combine.

3 Meanwhile, preheat a lightly greased char-grill pan or barbecue to high heat. Grill squid hoods and tentacles, turning frequently, and basting with remaining marinade until lightly charred and just cooked (3-4 minutes).

4 Slice each squid hood widthways into 2cm-wide pieces, keeping the pieces together, and then halve the tentacles. Transfer a squid hood and 2 pieces of tentacles to each plate. Place the kimchi salad to the side and drizzle with remaining liquid in salad bowl; scatter with spring onion to serve.

Note Kimchi is available from Asian grocers. Sansho pepper, a traditional Japanese pepper with citrus and lemon myrtle notes and a Sichuan peppery bite, is available from Japanese and Asian grocers. If unavailable, substitute Sichuan pepper.