Squid Salad Or Octopus Salad Japanese Style Food

SQUID SALAD OR OCTOPUS SALAD - JAPANESE STYLE

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.

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD

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.

SQUID SALAD

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.