Ingredients
- 8 small Japanese cucumbers or 4 Kirby cucumbers, thinly sliced
- 2 ½ tablespoons mirin, more to taste
- 2 tablespoons rice-wine vinegar, more to taste
- 2 tablespoons minced shiso or mint, more for serving
- ½ teaspoon salt, more to taste
- 1 pound squid
- ¼ cup slivered almonds
- 1 tablespoon extra virgin olive oil
- Ground black pepper to taste
- 2 to 3 tablespoons umeboshi (pickled plum paste), or to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
237 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 21 grams protein; 264 milligrams cholesterol; 348 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 appetizer servings
Preparation
- In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
- To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
- In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
- Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
- Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
- Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.
15 minutes
Dining and Cooking