Japanese Seaweed and Squid Salad

[Serene]

come on try this Japanese dish you'll surely love

• For the Salad:
  • 1 pound squid (cleaned and cut into rings)
  • 1 cup dried seaweed (wakame is a great choice)
  • 1 cucumber (julienned)
  • 1 carrot (julienned)
  • 2 green onions (sliced)
  • Sesame seeds (for garnish)
• For the Dressing:
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar (optional)
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame seeds (optional)

Instructions​

1. Prepare the Seaweed:
   • Soak the dried wakame in cold water for about 10-15 minutes until it rehydrates. Drain and gently squeeze out excess water.
2. Cook the Squid:
   • Bring a pot of salted water to a boil. Add the squid and cook for 1-2 minutes until opaque and tender. Drain and rinse under cold water to stop cooking.
3. Make the Dressing:
   • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and sesame seeds (if using).
4. Assemble the Salad:
   • In a large bowl, combine the rehydrated seaweed, cooked squid, cucumber, carrot, and green onions.
   • Pour the dressing over the salad and toss gently to combine.
5. Serve:
   • Garnish with additional sesame seeds and serve chilled or at room temperature.

Tips​

• Adjust the dressing ingredients to taste; you can add more vinegar for tanginess or more soy sauce for saltiness.
• Feel free to add other vegetables, such as radishes or bell peppers, for extra color and crunch.

Enjoy your delicious Japanese seaweed and squid salad!

 

[EvanSeeker]

Japanese seaweed and squid salad sounds incredible! I love how fresh and unique this must be – perfect for a light and flavorful meal. Can’t wait to try this recipe!