Boiled Squid with Miso Vinaigrette
The sauce I used to compliment squid is Miso vinaigrette, which is sweet and tart from mirin and rice vinegar. The miso flavor provides a nice body to the vinaigrette.
Foto: Just One Cookbook
Ingredients
- 2 spear squid ((fresh; yari ika in Japanese))
- 3 g reen onions/scallions
- Diamond Crystal kosher salt
- 2 Tbsp miso ((I used white miso))
- 2 Tbsp rice vinegar (unseasoned)
- 2 Tbsp sugar
- ½ tsp mirin
- Japanese karashi hot mustard ((optional))
Steps
-
Gently pull the head and tentacle from the body and set aside. With the back of the knife press out the insides and discard. Clean the squid thoroughly under running water.
-
Remove the quill (the clear sword shaped cartilage) from the squid. Insert your finger to remove any bits that might be left inside.
-
If you prefer, take off the outer skin by peeling it. I kept it on today so that after boiling it gives nice red color. Also, removing fin is optional.
-
Cut off tentacles just above the eyes. The tentacles have a tiny piece of cartilage which is the beak and you can cut off the beak with scissors or knife.
-
Then cut the body to rings and cut tentacles into small pieces.
-
Cook the squid in boiling water until it becomes completely white. Soak in iced water to cool it down.
-
Boil water in a small saucepan. When boiling, add salt and soak the white part of the green onions in the boiling water for 10 seconds. This way the thick part will cook longer than green tender part. Bend the green parts and boil for a few seconds. Take the green onion out and let it cool down, cut into 2 inch pieces.
-
Combine the vinaigrette ingredients and mix well.
-
Serve the squid cold or at room temperature and pour the vinaigrette on the squid right before you serve.
-
Keep the leftovers in an airtight container and store in the refrigerator for 1-2 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...