CALAMARI AND GINGER SALAD

Ingredients:
Calamari - 2 medium sized (cleaned)
Celery - 2 sticks
Rice vinegar - 3 tbsp
Light soy sauce - 2 tbsp
Mirin - 1 tbsp
Dashi - 1 tbsp
Sesame oil- 1/2 tsp
Sugar - 1 tsp
Fresh ginger root - 5 cm

Method:

• Wash the calamari and pat dry.
• Make a slit down one side of the sac and open tout flat.
• Score a criss cross pattern on one side of the calamari, then cut into bite sized pieces.
• Bring a pan of salted water to the boil.
• Add the calamari and cook for one minute. Drain and plunge into a bowl of iced water. Drain and pat dry.
• Scrub the celery and cut on the diagonal into slices 1 cm wide.
• Place the vinegar, soy sauce, mirin, dashi, oil and sugar in a pan.
• Stir until the sugar has dissolved.
• Bring to the boil over a medium heat.
• Remove from the heat and allow to cool to room temperature.
• Peel and shred the ginger.
• Arrange the calamari and celery attractively in a large serving bowl.
• Pour dressing over and toss well.
• Pile up into the centre of the bowl so that it does not touch the sides.
• Garnish with the ginger nad serrve.