Ika Salad Recipe
Ika salad is a Japanese dish featuring squid (ika) as the main ingredient. The squid is often sliced thinly and combined with various vegetables, such as cucumber and radish. It's typically dressed with a light, tangy dressing made from ingredients like soy sauce, rice vinegar, and sometimes a touch of sesame oil. The salad is refreshing and usually served cold, making it a great choice for a light appetizer or side dish.
Equipment
- Cutting Board & Good Knife
- Peeler
- Mixing Bowl
- Measuring spoons
- Whisk or Fork
- Colander or Strainer, if needed.
- Serving Plate or Bowl
Ingredients
- 200 grams fresh squid cleaned, with skin removed and cut into thin rings
- 1 cucumber thinly sliced
- 1 radish thinly sliced
- 1 small carrot julienned, optional
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds optional, for garnish
- Chopped fresh herbs optional, for garnish
Instructions
- Bring a pot of water to a boil. Add the squid rings and cook for about 1-2 minutes until they turn opaque and firm. Be careful not to overcook them.
- Drain the squid and immediately transfer it to an ice bath to stop the cooking process. Once cooled, drain again and pat dry with paper towels.
- While the squid is cooling, prepare the cucumber, radish, and carrot (if using). Place them in a mixing bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
- Add the cooled squid to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to combine, ensuring everything is evenly coated.
- Transfer the salad to a serving plate or bowl. Garnish with sesame seeds and chopped fresh herbs if desired. Serve immediately or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.