Squid Salad or Octopus Salad - Japanese Style
photo by Chef floWer
- Ready In:
- mixed salad green, to taste
- 700 g squid or 700 g baby octopus, fresh
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1 pinch chili powder, to taste (shichimi togarashi)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon freshly grated gingerroot
- 1⁄2 teaspoon caster sugar (to taste, you could add more or less)
- 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.
Questions & Replies
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A very unique and pleasurable salad. I'd never cooked octopus before and found it delightful. Tip: lightly salt and pepper the octopus or squid to start -- you can always add more. I also found that I needed 1 more teaspoon sugar for balance. Thanks, Chef floWer, as I will be making this again! Made for PRMR.