Squid with Green Vinegar Dressing (Midorizu)

Open the tube of the squid and score one side of the surface with a criss-cross pattern. The width of the criss-cross should be about 5mm / 3⁄16" and the depth is about halfway.

Cut the squid into 1cm / ⅜" wide and 5cm / 2" long strips.

Bring water in a pot to a boil and blanch the squid strips for 45-60 seconds. Drain and cool.

Grate cucumber and drain excess liquid using a sieve. Gently squeeze or press down the grated cucumber and remove more liquid. The cucumber should still be wet but not too watery.

Put the grated cucumber into a bowl and add the rest of the Midorizu ingredients. Mix gently.

Put the squid pieces in serving bowls, shaping them into a mound. Pour the Midorizu over the squid and scatter the salmon roe if using.