Spicy Ika Salad
John_Houston
Here’s another Japanese inspired salad that is too heavily influenced by the large land mass on the east side of the Pacific to be called a sunomono. Our first experience with something like this came at the hands of a Korean sushi chef on South Padre Island and we have taken liberties with the concept since then. The detours began by toning down what Kathy lovingly refers to as the “anaphyllactic shock” quality that typically comes with any Korean preparation. Then we switched cephlapods and went with the much easier to acquire squid. The Japanese version uses cuttlefish instead, which really does make a substantial difference. Avocado’s presence plants this recipe squarely in the Western Hemisphere as does the salad’s intense spiciness, even if it is provided by Japanese condiments. The addition of tobiko (flying fish eggs) and a shiso leaf garnish complete the illusion that this salad would be served in Kyoto but you’re really more likely to see it in Kalamazoo. This recipe has been heavily field tested to be a sake friendly appetizer!
Ingredients
1/2 cup sashimi quality squid, julienned
1 cup Asian or English cucumber, peeled and thinly sliced
1 small avocado, diced large
2 Tbs tobiko
1/2 tsp spicy sesame oil, or 1/4 tsp each of sesame and chili oils
1 tsp sichimi togarashi or salt free Cajun seasoning
2 Tbs sea salt
Shiso leaf for garnish
Procedure
Salt and chill the cucumbers for 30 minutes, then rinse twice in tap water and then a final rinse in good ice water. Remove from water and squeeze out as much water as yo can by hand.
Mix all ingredients except shiso and serve in chilled bowls garnished with shiso.
11:04 am
erin says:
I have to say this was my favorite thing that you made when we were in Colorado…perhaps even in my top 20 favorite things to eat PERIOD. But I have a few questions:
1. How do you know it’s quality squid?
2. We just bought some frozen whole squid from a local grocery…what are the next steps on that?
3. Are there any rules on finding/buying good tobiko? I would imagine bad tobiko would be pretty nasty.
PS. I’d love a post covering miso and a basic miso soup recipe!! Same for kimchi!
8:54 pm
john_houston says:
Sashimi quality squid comes already cleaned as a general rule. It should be very white, shiny and somewhat translucent. If your whole squid are very fresh or very fresh frozen they can be used but they must be skinned and gutted. Remove the pen (plastic looking sheet) in the mantle or body. Remove the head and sever the tentacles around the mouth. Reserve them for calamari or another prep. Rinse well in salt water. If the squid is too slippery, rinse it quickly in vinegar and then salt water before you slice it.
Tobiko is preserved so it has a couple of week shelf life refrigerated and up to a year frozen. It should be shiny, almost jewel-like and be a bright color; orange is traditional but it also comes in black and green. There isn’t much variation in flavor between the colors even though it is sold as wasabi or ink flavored.
Kathy built a batch of kimchi this weekend so look for a post soon. I’ll put the miso request on the to do list so it should pop up before long.
5:44 pm
erin_NJ says:
Awesome, I remember cleaning whole squid with you many moons ago and it was a slightly disgusting experience. I’m happy to say mine is wild caught, cleaned tubes! Of course, with the peppered calamari recipe on the back of the package, I’m now fighting which I want to make first!
Long live le squid!