Stuffed Squid with Enoki Mushrooms

1. Remove the skin and spine and clean the insides. Discard the ink sacs.
2. Slice very thin strips of ginger.
3. Insert about 3 strips of ginger together with lots of spring onions (without the white part) into the squid.
4. Make sure that the squid is packed and the stuffing is inside the squid as the squid will shrink during cooking.
5. To prepare the braising liquid boil in a sauce pan 1 cup Teriyaki sauce, ½ cup light soy sauce, ¼ cup brown sugar, 1 tsp Dashinomoto powder and 1 cup water. Season with salt and pepper.
6. Once the sauce is ready, in another pan, braise the squid and the squid heads until cooked.
7. Do not overcook the squid as it will become rubbery.

To serve, plate the squid and place some fresh Enoki mushrooms together with the squid head in the middle of the plate. Ladle in the hot sauce and sprinkle some freshly chopped parsley.