Squid with Green Vinegar Dressing (Midorizu)
A visually impressive Japanese dish featuring tender squid with a vibrant green vinegar dressing made from grated cucumber. Perfect as a starter, side dish, or nibbles for drinks.
A visually impressive Japanese dish featuring tender squid with a vibrant green vinegar dressing made from grated cucumber. Perfect as a starter, side dish, or nibbles for drinks.
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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.
