Squid Salad Or Octopus Salad - Japanese Style

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• mixed salad green, to taste
• 700 g squid or 700 g baby octopus, fresh
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 pinch chili powder, to taste (shichimi togarashi)
• 3 tablespoons low sodium soy sauce
• 1 tablespoon freshly grated gingerroot
• 1/2 teaspoon caster sugar (to taste, you could add more or less)

Recipe

• 1 wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. set aside.
• 2 for the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
• 3 heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
• 4 add the squid/octopus into the pan with the garlic and cook until done. squid/octopus' colour will change and it will no longer be transparent, please note do not overcook as it will becomes tough.
• 5 remove from heat and place on top of the prepared salad leaves in serving dish.
• 6 return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
• 7 pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
• 8 if there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
• 9 enjoy.