Squid and Bean Sprout Sesame Salad Recipe

A subtle hint of soy sauce brought to life with crushed red peppers.

Cooking time

20 minutes+

Calories

138kcal

Sodium

0.4g

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.

Directions

Peel the squid and cut into 4-5 cm (1.5 in) thin lengths. Boil them in water mixed with some sake, place in cold water, then drain.
Remove the hard root from the bean sprouts and parboil in lightly salted water. Cut the Japanese long onion into 4-5 cm (1.5 in) lengths and add in as well. Drain all leave to cool.
Finely chop the red chili pepper and mix with the other ingredients.
Lightly roast the sesame seeds until an aroma emanates. Remove and grind about half way then mix with (3).
Add in (1) and (2) and mix well before serving.

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.