Best 2 Squid Salad Or Octopus Salad Japanese Style Recipes

Japanese cuisine is known for its exquisite seafood dishes, and squid and octopus salads are no exception. These refreshing and flavorful salads are perfect for any occasion, whether it's a light lunch, a summer dinner party, or a potluck. With their vibrant colors, delicate textures, and umami-rich flavors, these salads are sure to impress your taste buds and leave you craving more. In this article, we'll explore some of the best Japanese-style squid and octopus salad recipes, providing you with step-by-step instructions and tips to ensure perfect results every time. So, get ready to embark on a culinary journey and discover the delightful flavors of these irresistible seafood salads.

Check out the recipes below so you can choose the best recipe for yourself!

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD

Squid (Calamari) Salad and Octopus (Polipo) Salad image

Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus's salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.

Provided by Peter Steriti

Categories Octopus

Time 35m

Yield 1 lb., 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb cleaned squid, preferably tubes and tentacles or 1 lb cleaned baby octopus
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup coarsely chopped parsley
2 larger garlic cloves, finely chopped
1/4 teaspoon salt

Steps:

For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

SQUID SALAD OR OCTOPUS SALAD - JAPANESE STYLE

Squid Salad or Octopus Salad - Japanese Style image

You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from 'Harumi's Japanese Home Cooking' by Harumi Kurihara but I have twinkled with it

Provided by Chef floWer

Categories Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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)

Steps:

Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
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.
Remove from heat and place on top of the prepared salad leaves in serving dish.
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.
Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
Enjoy.

Nutrition Facts : Calories 236.1, Fat 9.4, SaturatedFat 1.6, Cholesterol 408.5, Sodium 503.2, Carbohydrate 8.2, Fiber 0.7, Sugar 0.9, Protein 28.2

Tips:

Choose fresh squid or octopus: Look for seafood that is firm and has a mild, briny smell. Avoid any seafood that is slimy or has a strong odor.
Clean the squid or octopus properly: Remove the head, tentacles, and ink sac. Rinse the body thoroughly under cold water. For squid, remove the transparent cartilage from the body. For octopus, remove the beak from the center of the tentacles.
Tenderize the squid or octopus: Boiling, tenderizing, or marinating the seafood before cooking can help to make it more tender.
Use a variety of vegetables: This will add color, flavor, and texture to your salad. Some good options include cucumber, carrot, onion, celery, and bell pepper.
Add some protein: This will make your salad more filling and satisfying. Good options include cooked shrimp, crab, or chicken.
Make a flavorful dressing: A simple vinaigrette or creamy dressing can really elevate the flavor of your salad. Be sure to use fresh herbs and spices for the best flavor.

Conclusion:

Squid salad and octopus salad are both delicious and refreshing dishes that are perfect for a light lunch or dinner. They are also very versatile, so you can easily customize them to your own taste. With a little planning and preparation, you can create a delicious and healthy salad that everyone will enjoy.