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Dravid

Ika Salad Recipe

Cold Japanese marinated squid salad with blanched squid, crisp cucumber, carrot, and wakame in a tangy rice vinegar soy dressing with fresh ginger and sesame. Better than store-bought and ready in under 40 minutes including chill time.
Print Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Lb Fresh or frozen squid cleaned and sliced
  • 1 Medium Japanese cucumber thinly sliced
  • 1 Small carrot julienned
  • 1 Stalks green onions sliced thin
  • 2 tbsp dried wakame rehydrated and squeezed dry
Dressing:
  • 3 tbsp rice vinegar unseasoned
  • 2 tbsp soy sauce low sodium
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • 1 tbsp fresh ginger grated
  • 1 Small clove garlic minced optional
Garnish:
  • 1 tbsp sesame seeds
  • Pinch red chili flakes optional

Equipment

  • Medium Medium pot Blanching the squid
  • 1 Bowl of ice water Stopping the squid from overcooking — not optional
  • 1 Large mixing bowl Tossing everything together
  • 1 Small bowl and whisk Mixing the dressing
  • 1 Sharp knife and cutting board Slicing squid and vegetables thin
  • 1 Microplane or fine grater Fresh ginger — this tool makes it easy
  • 1 Colander Draining squid and seaweed

Method
 

  1. Soak wakame in cold water 5 minutes. Drain and squeeze out water.
  2. Slice squid into thin rings or strips. Pat completely dry.
  3. Boil salted water. Cook squid 90 seconds exactly. Transfer immediately to ice water 2 minutes. Drain and pat dry.
  4. Slice cucumber, julienne carrot, slice green onions.
  5. Whisk all dressing ingredients in small bowl. Taste and adjust.
  6. Combine squid, vegetables, and wakame in large bowl. Pour dressing over. Toss gently.
  7. Cover and refrigerate minimum 20 minutes before serving.
  8. Top with sesame seeds and chili flakes. Serve cold.

Notes

  • 90 seconds maximum for squid — it toughens fast
  • Ice bath stops carryover cooking — do not skip
  • Keeps 2 days refrigerated — flavor improves overnight
  • Keep vegetables separate if you prefer more crunch
  • Frozen squid works fine — thaw overnight in fridge

Nutrition Per Serving

  • Calories: 155
  • Protein: 19g
  • Carbohydrates: 9g
  • Fat: 4g
  • Sodium: 550mg
  • Sugar: 3g
  • Fiber: 1g