- Bamboo skewer - Tokyo skewer with squid Article : "Tokyo skewer" with squid IQF, 50 g, Lat.: Salmon solar, logio formosana, frozen goods Contents: 10 x 50 g = 500 g Item: 10 x 500 g = 5.0 Kg Preparation: Dab the skewers dry after defrosting. Season according to taste with salt, pepper and soy sauce (not too wet) and fry in olive oil. The Tokyo skewer is also very suitable for steaming in combination with fresh vegetables. Cooking times: Steam for approximately 4-5 mins., fry for approximately 3-4 mins. Where to use: Thanks to the fast preparation time the skewers are a perfect addition to a finger food buffet and can be used as a small snack for standing receptions or for outdoor events. Their sushi appearance means they can be used with versatility and makes them a high-quality convenience product. Recipe idea: Peel onions and then cut lengthwise without reaching the bottom so that they are still connected to a certain extent at the root end. Melt icing sugar in a pan, add butter and let both gently caramelise. Add the onions and stir them in. Add rosemary and bay and deglaze with red wine. Salt the onions, pepper them and season to taste with a little balsamic vinegar. Stew on a low heat for 8-10 minutes. Boil down the rest of the liquid. The confit can be used hot or cold. Sear the skewers in sesame oil and then arrange on the confit.