Japanese Squid Salad with Onions
Japanese Squid Salad with Onions is an easy dish to prepare by simply tossing 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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Servings: 2
Ingredients
- 1 squid (cleaned with the skin and fins intact. For instructions on how to prepare squid, please refer to the section above.)
- 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 (1cm) 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.
Nutrition
Calories: 123.03kcal Carbohydrates: 4.59g Protein: 9.98g Fat: 6.86g Saturated Fat: 1.23g Polyunsaturated Fat: 0.32g Monounsaturated Fat: 0.07g Cholesterol: 139.8mg Sodium: 539.87mg Potassium: 194.26mg Fiber: 0.49g Sugar: 1.22g Vitamin A: 20.35IU Vitamin C: 4.86mg Calcium: 26.32mg Iron: 0.54mg
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