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.
1squid (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.")
½red onion or other mild varieties
¼tspsalt(for the onion)
1tspsoy sauce
1TbspJapanese mayonnaise(such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
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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.