Squid Salad Or Octopus Salad - Japanese Style

Name: Squid Salad Or Octopus Salad - Japanese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 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); Dressing; 3 tablespoons low sodium soy sauce; 1 tablespoon freshly grated gingerroot; 1/2 teaspoon caster sugar (to taste, you could add more or less)

Servings: persons

Salad
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)
Dressing
3 tablespoons low sodium soy sauce
1 tablespoon freshly grated gingerroot
1/2 teaspoon caster sugar (to taste, you could add more or less)

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.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salad, mixed salad green, to taste, 700 g squid or 700 g baby octopus, fresh, salt, to taste, and more.

Yes, Squid Salad Or Octopus Salad - Japanese Style falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!