Recipes

Heat 2 cups of water with ½ teaspoon regular vinegar. When the water comes to a boil poach squid for about a minute. Too much cooking will make it chewy and rubbery. Quench in cold water to stop cooking. Set aside

Wash the green onion and blanch in hot water for no more than a minute. Quench in cold water. Cut in 2”-3” pieces. Use both green and white parts of the onion.

For the dressing, combine all ingredients together and thin with dashi or water. The dressing is quite strong but you don’t use a lot so the taste is muted by the squid and green onion.

Place the squid and green onion in a bowl and combine with the dressing.

I would suggest you use half of the dressing to start and taste it so it suits your palette.

Can be served chilled or at room temperature.

I usually mix everything together just prior to serving.