Best Squid Salad Or Octopus Salad Japanese Style Recipes
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
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 (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD
Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus's salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.
Provided by Peter Steriti
Categories Octopus
Time 35m
Yield 1 lb., 6 serving(s)
Number Of Ingredients 6
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
Make and share this squid salad recipe from Food.com.
Provided by ngibsonn
Categories Squid
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tubwise body of the squid crosswise into ΒΌ" 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.
Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 352.9, Sodium 782.4, Carbohydrate 11.1, Fiber 0.7, Sugar 2.3, Protein 25
OCTOPUS SALAD
Make and share this Octopus Salad recipe from Food.com.
Provided by Jessicak61
Categories One Dish Meal
Time 1h40m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 316.9, Fat 9.4, SaturatedFat 1.5, Cholesterol 108.8, Sodium 527.9, Carbohydrate 24.7, Fiber 3.9, Sugar 0.6, Protein 35.8
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