Squid with tomato salsa
2 servings
20 minutes
Recipe from Japanese grill bar "Hachiko".
Calories306kcal
Proteins35grams
Fats15.3grams
Carbohydrates9.5grams
Squid
130
g
Unagi (eel) sauce
50
ml
Sour cream
80
g
Mineral water
10
ml
Pink tomatoes
50
g
Olive oil
15
ml
Sea salt
5
g
Sugar
2
g
Fresh mint
10
g
Cilantro
5
g
Spring onion
10
g
1
Clean the squid from membranes, rinse, cut into wide strips lengthwise, and skewer them.
- Squid: 130 g
2
Grill for a couple of minutes, brushing with unagi sauce on both sides.
- Unagi (eel) sauce: 50 ml
3
To prepare tomato salsa, grate pink tomatoes while keeping the skin in your hand. Add a few drops of olive oil, sea salt, sugar, and cilantro leaves to the tomato flesh.
- Pink tomatoes: 50 g
- Olive oil: 15 ml
- Sea salt: 5 g
- Sugar: 2 g
- Cilantro: 5 g
4
Prepare sour cream sauce. Add chopped mint, salt, and mineral water to the sour cream. Mix thoroughly.
- Sour cream: 80 g
- Fresh mint: 10 g
- Mineral water: 10 ml
- Sea salt: 5 g
5
Serve the squid with two sauces. Before serving, sprinkle the squid with 'shichimi togarashi' spice and finely chopped green onions.
- Shichimi togarashi: 2 g
- Spring onion: 10 g
