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Ika Salad

Fresh Japanese Ika Salad

A refreshing Japanese squid salad featuring tender squid rings, crisp vegetables, and a savory sesame-soy dressing for a light yet protein-rich meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Protein Salads
Cuisine: Japanese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 200 g fresh squid cleaned and sliced into rings
  • 1 small cucumber julienned
  • 1 carrot peeled and shredded
  • 2 cups mixed greens
  • 1/2 red bell pepper thinly sliced (optional)
  • 2 green onions finely chopped (optional)
  • 1 sheet nori cut into thin strips (optional)
For the Dressing
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 clove garlic minced
  • 1 tbsp fresh ginger grated (optional)
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup optional
  • salt and pepper to taste
For Garnish
  • 1 tsp toasted sesame seeds

Equipment

  • Sharp knife
  • Mixing bowls
  • Whisk
  • Cutting board
  • Paper towels

Method
 

  1. Rinse the squid thoroughly under cold water and pat completely dry with paper towels.
  2. Slice the squid into thin rings about ΒΌ-inch thick. If using tentacles, cut them into bite-sized pieces.
  3. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, ginger (if using), honey (if using), salt, and pepper to make the dressing.
  4. Toss the sliced squid with half of the prepared dressing and let marinate for 10-15 minutes.
  5. Meanwhile, prepare your vegetables: julienne the cucumber, shred the carrot, slice the bell pepper if using, and chop the green onions if using.
  6. In a large serving bowl or on individual plates, create a bed with the mixed greens.
  7. Layer the julienned cucumber, shredded carrot, and other optional vegetables on top of the greens.
  8. Using a slotted spoon, arrange the marinated squid on top of the vegetables.
  9. Drizzle the remaining dressing over the entire salad.
  10. Sprinkle with toasted sesame seeds and nori strips if using.
  11. Serve immediately for the best texture and flavor.

Notes

  • For more tender squid, you can blanch it in boiling water for 30-45 seconds before marinating.
  • This salad is best enjoyed fresh, as the acid in the dressing will continue to "cook" the squid if stored too long.
  • You can add wasabi paste to the dressing for a spicy kick.
  • Make sure your squid is very fresh if you're not blanching it first.