April 23, 2018


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


  • 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.

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