Name: Kaiyo Sushis Ika Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 grams Squid (cleaned and sliced); 100 grams Bamboo shoots (sliced); 50 grams Black fungus (re-hydrated and sliced); 1 piece Red chili pepper (sliced thinly)

Japanese vinaigrette, squid, bamboo shoots, black fungus, sugar, vinegar, sesame seed, red chili pepper.

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.

Cook the Squid

In a separate bowl, combine the sliced bamboo shoots, re-hydrated black fungus, and sliced red chili pepper. Set aside.

Prepare the Vegetables

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.

Make the Vinaigrette

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.

Combine Ingredients

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.

Serve

Squid (cleaned and sliced)

Bamboo shoots (sliced)

Black fungus (re-hydrated and sliced)

Red chili pepper (sliced thinly)

Ika Salad

Make Ika Salad Recipe in just 30m. Japanese vinaigrette, squid, bamboo shoots, black fungus, sugar, vinegar, sesame seed, red chili pepper.

Ika Salad Recipe

Frequently paired with

Local Coupons