Embark on a culinary journey to the vibrant streets of Japan with this delectable Japanese Marinated Squid Salad. Dive into a symphony of flavors as tender squid, bathed in a marinade of umami-rich soy sauce, tangy rice vinegar, and aromatic sesame oil, tantalizes your taste buds. This refreshing salad is a harmonious blend of textures, with the soft squid yielding to the crisp crunch of cucumber and carrot. Shiso leaves add a touch of herbaceousness, while sesame seeds provide a nutty accent. Elevate your salad game with this Japanese-inspired creation, perfect as a light lunch, refreshing appetizer, or vibrant side dish.
In this comprehensive guide, we'll take you through two variations of this delightful salad. The first recipe introduces the classic Japanese Marinated Squid Salad, a time-honored dish that showcases the simplicity and elegance of Japanese cuisine. The second recipe, Japanese Marinated Squid Salad with Avocado, adds a creamy, luscious twist to the traditional salad, creating a delightful interplay of flavors and textures.
GINGER SQUID JAPANESE STYLE (IKA SHOGA YAKI)
Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons)
Provided by Chef floWer
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine ginger, soy sauce and mirin in a large bowl.
- Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes.
- After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.
- Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan.
- Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook.
- Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly).
- Serve with steam rice and green vegetables.
- Enjoy.
Nutrition Facts : Calories 391.6, Fat 17.3, SaturatedFat 2.8, Cholesterol 583.5, Sodium 1711.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 42.4
SQUID SALAD OR OCTOPUS SALAD - JAPANESE STYLE
You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from 'Harumi's Japanese Home Cooking' by Harumi Kurihara but I have twinkled with it
Provided by Chef floWer
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
- For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
- Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
- Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
- Remove from heat and place on top of the prepared salad leaves in serving dish.
- Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
- Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
- If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
- Enjoy.
Nutrition Facts : Calories 236.1, Fat 9.4, SaturatedFat 1.6, Cholesterol 408.5, Sodium 503.2, Carbohydrate 8.2, Fiber 0.7, Sugar 0.9, Protein 28.2
CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
SQUID WITH GINGER-SOY SAUCE MARINADE
Provided by Tadashi Ono
Categories Ginger Shellfish Soy Marinate Backyard BBQ Dinner Seafood Squid Grill Grill/Barbecue Party Soy Sauce Advance Prep Required Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
- Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.
CHILLI & LIME SQUID SALAD
James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket
Provided by James Martin
Categories Starter
Time 18m
Number Of Ingredients 7
Steps:
- Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
- Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
- When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
- Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.
Nutrition Facts : Calories 293 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SQUID SALAD WITH CUCUMBERS, ALMONDS AND PICKLED PLUM DRESSING
Provided by Melissa Clark
Categories weekday, salads and dressings, appetizer
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
- To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
- In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
- Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
- Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
- Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Use fresh squid: Fresh squid has a tender and slightly sweet flavor, making it ideal for this salad.
- Clean the squid properly: Make sure to remove the ink sac, guts, and beak from the squid before cooking it.
- Don't overcook the squid: Squid cooks very quickly, so be careful not to overcook it, as this will make it tough.
- Use a flavorful marinade: The marinade is what gives this salad its delicious flavor, so make sure to use a combination of ingredients that you enjoy.
- Chill the salad before serving: This salad is best served chilled, so make sure to let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
Japanese Marinated Squid Salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of tender squid, crunchy vegetables, and flavorful marinade, this salad is sure to be a hit with everyone who tries it.
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