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Salad with Squid Tentacles

A light Japanese squid salad—a new dish on the menu! Really tasty. Salads like this are wonderful: easy on the stomach, good for you, and full of the energy they leave you with. Definitely make it!

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Salad with tentacles squid
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 9 g
Fats 26 % 5 g
Carbohydrates 26 % 5 g
103 kcal
GI: 100 / 0 / 0
    1. Wash and thinly slice the cucumbers. Put them in a salad bowl. Add the salt, mint leaves, 2 tbsp mirin (rice wine), and the rice vinegar. Toss, taste, and add more vinegar, wine, or salt as needed. 2. Take your cleaned squid (about 500 g of squid with tentacles total) and separate the tentacles from the bodies. Cut the bodies into rings and pull the tentacles apart into a few pieces. Pat the squid dry with a paper towel. 3. In a large, roomy skillet, toast the almonds for 1 minute, then tip them onto a plate to cool. 4. Heat the oil in the skillet and add the squid rings. Fry for 1 minute. Add the tentacles, salt, and pepper and cook everything together for 2 minutes—it's done once the squid turns opaque. Let it cool slightly. 5. Add 1/2 tbsp mirin and the umeboshi paste to the squid and toss. Taste and adjust the seasoning. 6. Pile the squid over the cucumbers, scatter with the sliced almonds, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Almond petals - 650  kcal/100g
  • Rice wine - 256  kcal/100g
  • Squid carcass - 96  kcal/100g
  • Squid Tentacles - 100  kcal/100g

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