logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup main veggies dessert

Japanese  Smokey Squid Salad

Prize Winning Recipe at hte Japanese Food Show

Squid

  • 1 lb. squid, cleaned, tentacles preferred
  • 1/2 lime

Dressing

  • 1/2 Tablespoon thinly sliced jalapenos
  • 2 Tablespoons Sherry Vinegar
  • 1/2 Tablespoon Soy Sauce (low sodium)
  • 1 Lime
  • 1/4 Teaspoon Finely Grated Ginger
  • 2 Tablespoons Iburi-Jio
  • 50 ml Grape Seed Oil

Salad

  • 2 cups halved orange cherry tomatoes
  • 2 poblano peppers, skin charred and removed, remove seeds and muscles, cut into small dice
  • 1/4 cup shaved fennel

Corn Stock

  • 6 fresh corns
  • 6 cups water
  • 1 bay leaf
  • 1 leek

Sauce

  • 4 cups corn stock
  • 1/4 to 1/2 teaspoon honey (depending on sweetness desired)
  • 1/4 teaspoon Iburi-Jio
  

Method

Squid:In a pot of boiling salted water quickly cook the squid. This should take no longer than a minute. As soon as they are cooked, immediately shock them. Cut the tubes into rings and coat them with enough lime juice so they do not dry out.

Dressing: Combine all of the ingredients except for the oil and allow the flavors to infuse for 30 minutes. Then slowly whisk in the oil until the dressing has obtained the desired emulsified consistency.

Salad: Add the fennel, tomatoes, and peppers to the squid. Add enough dressing to coat and flavor the squid and vegetables, make sure not to add too much.

Corn Stock: Remove husk and with a chef's knife, run it down the cob removing the kernels and scrape off germ with the back side of the knife. Bring water to a boil.  Add corn kernels, leek (just the white portion), and bay leaf and simmer for 30 minutes.  Let cool and press through cheese cloth.

Sauce: Reduce the stock to a glaze. When it is thick and tastes like roasted sweet corn, add the honey and salt. Mix well. Use sparingly to dress the finished plate circling around the squid salad. Garnish with Shiso leaves in a fine chiffonade and a pinch of Iburi-Jio.

Serves: 4 - 6

Contributor:   FCI Student: Fitz Tallon Winner of NYMTC Recipe Competition

Courtesy of New York Mutual Trading Company and Teuwen One Image

more seafood recipes       chef recipes      Japanese Food Show

 
 

top of page

 

Google

©inmamaskitchen.com         membership agreement