Japanese Squid Salad with Onions is an easy dish to prepare—just toss boiled squid with onions, mayonnaise, and soy sauce. The flavor of the squid, the texture of the onions, and the richness of the mayonnaise blend together perfectly.
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What is Japanese Squid Salad?
Japanese Squid Salad is a beloved side dish in Japan that features squid. While there are various types of squid salad in Japan, the version made with Japanese mayonnaise is especially popular, as the flavor of the squid pairs wonderfully with the creamy mayo. In this recipe, I have added onions for extra crunch.
It is easy to make and really allows you to appreciate the distinctive flavors of each ingredient working together in harmony. Be sure to add it to your menu!
How to clean squid
To make this salad, you will need cleaned squid. Can you find it at stores near you? Even if you can't, cleaning squid is surprisingly easy—so give it a try. Here is how to do it:
- There is a part just above the eyes where the mantle and tentacles of the squid are attached, so gently separate them with your fingers.
- Hold the mantle and tentacles with your hands and carefully pull them apart.
- Remove the cartilage from inside the mantle and rinse out the interior.
- Cut off the portion just below the squid's eyes.
- With your fingers, remove the beak located at the base of the tentacles and the tough parts of the suckers.
- Slit open the tube-like part at the base of the tentacles.
- Line up the tentacles and trim their tips to match the length of the shortest one.
That is it for the squid preparation. For this salad, the mantle and tentacles are used. Note that it is not necessary to remove the squid’s skin for this salad (although you may do so if you prefer).
The role of onions
Japanese squid salad becomes even more nutritious and texturally interesting when vegetables are added. Among various vegetables, I highly recommend using onions, as their texture and slight pungency complement the squid's flavor and the richness of the mayonnaise. While you can use any type of onion, milder varieties like red onions or sweet onions are preferred.
In my recipe, onions are sliced, sprinkled with salt, and massaged before being rinsed under running water. This process reduces the pungency of the onions while adding a subtle saltiness. There are several ways to reduce the sharpness of onions, but adding a touch of saltiness is a great tip for making this salad delicious, so be sure to follow the recipe for the best results.
Customization options
You can enjoy this salad by adding other ingredients in addition to onions. Adding ham, cabbage, or carrots can make it more colorful.
Using Japanese cucumbers (or Persian cucumbers) instead of onions can also be a nice variation. (If you do, be sure to season them lightly with salt, just as you would with onions.) It might also be interesting to try incorporating local vegetables from your area. Feel free to experiment based on your preferences.
📋Step-by-step recipe
Ingredients
- 1 squid (cleaned, with the skin and fins left intact) (about ½ lb/230 g. For instructions on how to clean squid, please refer to the section above titled "How to Clean Squid.")
- ½ red onion or other mild varieties
- ¼ tsp salt (for the onion)
- 1 tsp soy sauce
- 1 Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Instructions
🕒 Total: 15 mins
Step 1
Slice squid into rings about ⅖ inch (1 cm) wide, including the fins. Separate the tentacles individually.
Step 2
Fill a pot with water and bring it to a boil. Once boiling, add the squid and cook for 2-3 minutes. Then, drain the squid in a colander, cool it under running water or in ice water, and pat it dry with paper towels.
Step 3
Slice onion very thinly. Sprinkle salt over the slices and massage them. Arrange them so that they overlap as little as possible, and let them sit for 5-10 minutes. Then, rinse them in a colander under running water and squeeze them with your hands to remove any excess water.
Step 4
Put the cooked squid and onion slices in a bowl and toss them with soy sauce and Japanese mayonnaise.
To store
You can store it in the refrigerator for up to 3 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Japanese Squid Salad with Onions
Ingredients
- 1 squid (cleaned, with the skin and fins left intact) (about ½ lb/230 g. For instructions on how to clean squid, please refer to the section above titled "How to Clean Squid.")
- ½ red onion or other mild varieties
- ¼ tsp salt (for the onion)
- 1 tsp soy sauce
- 1 Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Instructions
- Slice squid into rings about ⅖ inch (1 cm) wide, including the fins. Separate the tentacles individually.
- Fill a pot with water and bring it to a boil. Once boiling, add the squid and cook for 2-3 minutes. Then, drain the squid in a colander, cool it under running water or in ice water, and pat it dry with paper towels.
- Slice onion very thinly. Sprinkle salt over the slices and massage them. Arrange them so that they overlap as little as possible, and let them sit for 5-10 minutes. Then, rinse them in a colander under running water and squeeze them with your hands to remove any excess water.
- Put the cooked squid and onion slices in a bowl and toss them with soy sauce and Japanese mayonnaise.
Notes
- You can store it in the refrigerator for up to 3 days.
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