SALAD WITH SQUID TENTACLES

seafood 537 Last Update: Aug 03, 2021 Created: Aug 03, 2021 0 0 0
SALAD WITH SQUID TENTACLES
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 10 min
  • Calories: -
  • Difficulty: Easy
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Light Japanese squid salad is a new dish on the menu! Very tasty. Such salads are wonderful for the lightness for the stomach and body, the benefits and energy that they give after eating it. Definitely cook!

Ingredients

Directions

  1. Wash and slice the cucumbers. Place the cucumbers in a salad bowl. Add salt, mint leaves, 2 tablespoons. mirina (rice wine) and rice vinegar. Stir, taste and add more vinegar, wine and salt to taste, if needed.
  2. Peeled squid (in total, you need 500 g of squid with tentacles) divided into tentacles and carcasses. Cut the carcasses into rings, and divide the tentacles into several parts. Dry the squid on a napkin.
  3. Toast the almonds in a large, spacious skillet for 1 minute. Place the almonds on a plate to cool.
  4. Heat oil in a skillet and place squid rings. Cook for 1 minute. Add tentacles, salt, pepper and cook together for 2 minutes. Done - when the squids are no longer transparent. Let the squid cool slightly.
  5. Add 0.5 tbsp to the squid. mirina and umeboshi paste. Stir. Try and taste.
  6. Place squid over cucumbers, sprinkle with almond petals and serve.
  7. Enjoy!

SALAD WITH SQUID TENTACLES



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 10 min
  • Calories: -
  • Difficulty: Easy

Light Japanese squid salad is a new dish on the menu! Very tasty. Such salads are wonderful for the lightness for the stomach and body, the benefits and energy that they give after eating it. Definitely cook!

Ingredients

Directions

  1. Wash and slice the cucumbers. Place the cucumbers in a salad bowl. Add salt, mint leaves, 2 tablespoons. mirina (rice wine) and rice vinegar. Stir, taste and add more vinegar, wine and salt to taste, if needed.
  2. Peeled squid (in total, you need 500 g of squid with tentacles) divided into tentacles and carcasses. Cut the carcasses into rings, and divide the tentacles into several parts. Dry the squid on a napkin.
  3. Toast the almonds in a large, spacious skillet for 1 minute. Place the almonds on a plate to cool.
  4. Heat oil in a skillet and place squid rings. Cook for 1 minute. Add tentacles, salt, pepper and cook together for 2 minutes. Done - when the squids are no longer transparent. Let the squid cool slightly.
  5. Add 0.5 tbsp to the squid. mirina and umeboshi paste. Stir. Try and taste.
  6. Place squid over cucumbers, sprinkle with almond petals and serve.
  7. Enjoy!

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