I love Squid, especially ‘Squid Sashimi’ which I have never had in Australia. Fresh squids are not available where I live. Frozen or thawed squid tubes are available from any supermarkets. But the whole squids are less than half the price and they don’t smell like chlorine like the processed squid tubes do. If you don’t want to clean the squid by yourself, ask the fish shop staff to clean it for you.
Whole Squid 1 *about 500 to 600g
Sake 1 tablespoon
Salt 1/4 teaspoon
Onion 1/2 *thinly sliced
Carrot 1 *sliced into thin strips
Celery 1 to 2 stalks *thinly sliced
*You can use your favourite dressing instead
Rice Vinegar OR Lemon Juice 2 tablespoons
Sugar 2 teaspoons
Whole Grain Mustard 1 tablespoon
Parsley 2 tablespoons *finely chopped
Chilli can be added for spiciness *optional
- Combine all the dressing ingredients in a large bowl. Add a few pinches of Salt to taste, but you don’t need too much Salt as Squid is already salty.
- Clean the Squid, slice the body into 7 to 8mm rings, and cut large tentacles in half.
- Bring a pot of water to the boil. Add Salt and Sake. Cook Squid in the boiling water until colour turns opaque. This should take less than a minute. Drain and combine with the dressing in a bowl to marinate.
- I don’t use any Oil for this dish, but you may wish to add Oil of your choice.
- Add the sliced vegetables and mix to combine well.
- You can serve it straight away but I recommend to let it sit for a while, preferably in the refrigerator for about 30 minutes.