Onion Sprout, Squid and Tomato Chinese Salad

Onion Sprout, Squid and Tomato Chinese Salad

With crunchy and refreshing onion sprouts.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 bunch



proper amount


1.5 tsp

1 tsp

a dash

a dash

1/2 tsp

1/2 stick


  1. Cut the garlic sprouts into 3 cm (1 in.) lengths.
  2. Remove the skin from the squid and open up. Insert a diagonal opening on both sides of the squid, then cut into sticks. Cut the legs into edible size pieces.
  3. Boil (1) and (2), then place and cool in cold water. Drain and dry.
  4. Chop up the tomato.
  5. Cut the red chili pepper into rounds and remove the seeds. Add in the rest of the seasonings forming the dressing.
  6. Dress (5) with (3) and (4). Garnish with a desired amount of cilantro.

Cooking Basics

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.


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