Japanese Squid Salad with Onions
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.
Print Recipe
Pin Recipe
Servings: 2
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 the squid into rings about ⅖ inch (1 cm) wide, including the fins. Separate the tentacles.
- Fill a pot with water and bring it to a boil. Once boiling, add the squid pieces and cook for 2-3 minutes. Drain them in a colander, then cool under running water or in an ice bath, and pat dry with paper towels.
- Slice the onion very thinly. Sprinkle salt over the slices and gently rub them. Spread the slices out as much as possible to avoid overlapping, and let them sit for about 10 minutes. Then, rinse them in a colander under running water and squeeze out the excess moisture by hand.
- Put the squid and onion in a bowl and toss with soy sauce and Japanese mayonnaise.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 181kcal Carbohydrates: 8.3g Protein: 18.56g Fat: 7.62g Saturated Fat: 1.43g Polyunsaturated Fat: 0.6g Monounsaturated Fat: 0.13g Cholesterol: 264.22mg Sodium: 564.25mg Potassium: 357.9mg Fiber: 0.87g Sugar: 2.15g Vitamin A: 38.41IU Vitamin C: 9mg Calcium: 48.49mg Iron: 0.95mg
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
