Ingredients for 6 people

For the squid

  • 600 g baby squids
  • 2 Tsp sunflower oil
  • 1 red chili
  • 2 garlic cloves
  • 30 g fresh ginger
  • 2 Tsp soy sauce
  • 1 lime
  • 3 spring onions

separate the bodies from the tentacles. rinse the squid tubes under cold running water to remove any grit. slice the bodies into rings approximately 1 centimetre thick. remove the head from the tentacles and discard. rinse the tentacles and then dry all of the prepared squid on kitchen paper. 
peel and finely chop the garlic cloves. remove the seeds from the red chili and cut the flesh into fine slithers. peel and grate the ginger. slice the spring onions on the angle.
heat a frying pan until very hot. add a splash of sunflower oil and then the squid. cook until golden (no more than 1 minute), turn over and add the chili, garlic and ginger. cook for 30 seconds and add the soy sauce to the pan. remove from the heat and squeeze on the juice from 1 lime. finish with the spring onions.

 For the vinaigrette

  • 50 ml rice wine vinegar
  • 50 ml mirin
  • 3 g caster sugar

mix the caster sugar, rice wine vinegar and mirin together in a saucepan. bring to the boil, reduce the heat and simmer for 2 minutes. 

For the garnishes

  • 75 g mizuna salad leaves
  • 1/2 daikon
  • 3 raw red beetroot
  • 1 lime, cut in 6 wedges
  • 20 g coriander

wash the mizuna leaves in cold water and spin in a salad spinner.

peel the beetroot and slice on a mandolin. cut perfect circles of beetroot using a pastry cutter. place in a bowl and cover with the vinegar and sugar mixture. leave for a few minutes to soften the beetroot.

top, tail and peel the daikon and then use the peeler to make long thin strips.
drain the pickling liquid from the beetroot on top of the daikon and mix well. this will stain the daikon pink.

 Serving

place the beetroot discs onto a plate in a circle. top with the mizuna leaves, then the squid and finally the daikon and any juices. put the lime wedges around the plate and finish with picked coriander leaves.

 

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