Directions

To Prep

1. Prepare a bowl and put sliced squid with sweet soy sauce, mirin, rice wine vinegar, ground pepper and salt. Mix all together and set aside to marinate for 1 hr.
2. Soak 1 cup of rice in rice wine vinegar and water for 1 hr.

To Cook

1. Add oil and saute grated ginger and turmeric in a small casserole dish and over medium heat.
2. Drain rice (reserving the water) and add to the casserole and saute until it turns into yellow. Season with a pinch of salt and honey.
3. Add the water and allow to cook for 10 mins or until ready.
4. When the rice is ready, let it cool and roll into balls and then coat in black sesame seeds.
5. Meanwhile, heat a wok or pan over medium-high heat, then add some vegetable oil.
6. Saute garlic and fresh chillies for 1 min.
7. Remove the squid from the marinade, reserving the marinade.
8. Add the squid, peppercorns and dried chillies and quickly stir fry, then set aside.
9. For the sauce, add the reserved marinade, star anise and water into the pan. Bring to the boil and cook until it thickens.
10. To serve, plate the rice balls and squid. Drizzle some of the sauce on top of the squid and sprinkle with spring onions. Enjoy.