Ika Salad Recipe
Recipe information
Make Ika Salad in just 30m. Japanese vinaigrette, squid, bamboo shoots, black fungus, sugar, vinegar, sesame seed, red chili pepper.
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Ingredients
Salad Components
Preparation Steps
1. Cook the Squid
Bring a pot of salted water to a boil. Add the sliced squid and cook for about 2-3 minutes until they turn opaque and tender. Drain and set aside to cool.
2. Prepare the Vegetables
In a separate bowl, combine the sliced bamboo shoots, re-hydrated black fungus, and sliced red chili pepper. Set aside.
3. Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 2 tablespoons of sesame seeds until the sugar dissolves.
4. Combine Ingredients
In a large bowl, combine the cooled squid, bamboo shoots, black fungus, and red chili pepper. Pour the vinaigrette over the salad and toss gently to combine.
5. Serve
Transfer the salad to a serving dish and sprinkle with additional sesame seeds if desired. Serve immediately or chill in the refrigerator for 30 minutes before serving.
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