
Stylish and refreshing with tomato and basil.
20min
253kcal
400mg
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Peel the skin from the squid body, slice up into 1.5 cm (0.4 in.) wide rings.
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Mince the onion. To easily peel the tomato, lightly carve a cross shape into the skin and dip into boiling water. Quickly remove into a bowl of ice water, remove the skin and seeds, then cut up into 1 cm (0.4 in.) cubes. Remove fibrous strings from the celery, chop up into 1 cm (0.4 in.) cubes. Mince the fresh basil and parsley.
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Remove seeds from the red chili pepper and cut into small rounds.
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Pour (A) and the red chili pepper rounds into a deep tray and mix together well to prepare the marinade.
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Quickly boil (1), remove into and soak in (4). Add in (2) and allow to marinate for awhile before serving.
Cooking Basics
Onions - finely chopped




Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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