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City of Portland
Squid Salad or Octopus Salad - Japanese Style

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
12 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. Enjoy.

Source: www.food.com