Calamari KimChi with Unagi Tare

Ingredients:
Calamari Rings and Tentacles
Oil
Flour
Paprika
Salt
Pepper

Bok Choy
Onion
Garlic
Habanero
Salt
Carrot

Unagi Tare



Method:

1-2 Days before Shred or fine slice the bok choy and onion. Grate the habanero and carrot and put them all in a bowl. The ratio of pepper to vegetables depends on the individuals taste but bok choy should make up 90% of the dish. You then add the salt, generally 2-3 Tablespoons to 5# of vegetable. Transfer your medley to a container and firmly press everything down as the salt pulls the liquid out it should cover the vegetables. Take a plastic bag and fill it with water and seal bag so liquid doesn't leak out. Place the bag on top of the bok choy so that it weighs the bok choy down and presses against the sides of the container to seal the air out. For extra measure I also put a lid on the container or plastic wrap the top. Sit this out for 24-48 hours it will ferment and bubble but as long as it doesn't mold your good to go. Taste it after 24 hours it should be spicy but not a hot burn like fresh pepper the fermentation will mellow out the heat and give the dish flavor.

Prepare a pan of 350 degree oil a few inches deep or a table top fryer (you can also sauté the calamari for gluten free people or to make the meal healthier). Toss the calamari in Flour seasoned with paprika, salt and pepper. Remove dusted calamari and shake excess off then carefully transfer to the oil and cook for about a minute until crisp then remove from the oil and let the oil drain off.

To plate, put the finished Kim Chi down on a plate and the calamari on top, then drizzle with unagi tare which can be picked up at a specialty store like ours it is a fermented soy based sweet sauce that is normally found on sushi.