Marinated Squid Salad

Combine all the dressing ingredients in a large bowl. Add a few pinches of Salt to taste, but you don’t need too much Salt as Squid is already salty.

Clean the Squid, slice the body into 7 to 8mm rings, and cut large tentacles in half.

Bring a pot of water to the boil. Add Salt and Sake. Cook Squid in the boiling water until colour turns opaque. This should take less than a minute. Drain and combine with the dressing in a bowl to marinate.

I don’t use any Oil for this dish, but you may wish to add Oil of your choice.

Add the sliced vegetables and mix to combine well.

You can serve it straight away but I recommend to let it sit for a while, preferably in the refrigerator for about 30 minutes.