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!

 

[jannababe]

come on try this Japanese dish you'll surely love
View attachment 6258

• 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!

Wow, this Japanese Seaweed and Squid Salad looks so unique and flavorful! I love how fresh and healthy it seems, and the combination of seaweed and squid is intriguing. It must be such a tasty dish full of great textures. I can’t wait to try this and explore the flavors of Japan!