Squid and Pickle Don
Use equal parts soy sauce and mirin for dipping sauce.
10min+
408kcal
0.8mg
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
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Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
※This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Cut the squid into 5-6 cm (2 in) thin pieces. Soak in (A) for a short while.
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Cut the cucumber into small pieces. Lightly cover in salt and massage in by hand. Break the wakame into little pieces and soak in (B).
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Cut the ginger into long, fine strips.
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Fill each bowl with steamed rice, sprinkle on the yaki nori seaweed. Place (1) and (2) on top and garnish with (3). Sprinkle on the sesame seeds, garnish with wasabi and pour on the rest of (A) to your preference.
Cooking Basics
Cucumbers - thin rounds
Cut off both ends, and then slice from end to end at consistent widths.
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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