Squid Salad Or Octopus Salad Japanese Style Recipes

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.

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.

Steps:

• For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
• Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
• For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
• Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

Steps:

• Cut the tubwise body of the squid crosswise into ¼" rings.
• Wash these rings and the tentacles and put in a pan with 4 tbsps water.
• Boil, cover and simmer for about 3 mins or until the squid turns opaque.
• Drain and put into a bowl.
• Peel and finely slice the shallots.
• Add to squid with lime juice, fish sauce, sugar, chilli powder and corriander leaves.
• Toss well and check the seasoning.
• Just before serving arrange the lettuce leaves on a serving plate.
• Peel the cucumber and slice into thin rounds.
• Cut the tomatoes in half vertically.
• Put the squid salad on top of the lettuce and surround with cucumber slices and tomato halves.

Steps:

• Fill a large pot with salted water and place over medium-high heat.
• Add the octopuses and the potatoes and squeeze the juice of one lemon into water.
• Bring the water to a boil and cook for 30-40 minutes, or just until the potatoes are cooked through; the potatoes and octopuses cook at the same rate.
• Check for doneness by inserting a small, thin bladed knife into one potato.
• Remove the pot from the heat and let the octopuses and potatoes cool in the water for about 30-40 minutes.
• When cool, remove the potatoes from the water, cut them into 1/4 inch cubes and transfer into a large bowl.
• Remove the octopuses from the water and cut them into 1/2 inch pieces.
• Add the octopus pieces to the bowl with the potato. Add the olive oil and the juice from the other lemon to the bowl.
• Toss and season with salt and pepper to taste. Top with parsley leaves.
• Serve at once, from a large bowl or divided among salad plates.