Crispy Squid Jalea is served over a bed of spicy greens with crisp vegetables in a creamy, spicy sesame dressing.
Recipe created in partnership with Chef Nando Chang at Itamae Ao.
Swordtip Squid Jalea
Yield
2 servings
Prep Time
40 minutes
Cook Time
26 minutes
kikkoman products used:
About this recipe
ingredients
Jalea Marinade:
1 red bell pepper
6 garlic cloves
2 scallions, ends trimmed
1 (3-inch) piece ginger root, peeled and sliced
½ cup olive oil
1 cup Kikkoman® Less Sodium Soy Sauce, divided
1 cup buttermilk
Sesame Dressing:
200 grams Kewpie Mayonnaise
100 grams Kikkoman® No Preservatives Added Non-GMA Toasted Sesame Oil
25 grams Shiro Dashi
25 grams Kikkoman® Kotteri Mirin
25 grams Kikkoman® Less Sodium Soy Sauce
20 grams lemon juice (zest lemon before juicing and reserve zest for garnish)
10 grams fish sauce
10 grams habanero salt
Squid Jalea:
2 whole swordtip squid
1000 grams super fine cornmeal
500 grams Kikkoman® Japanese Style Tempura Batter Mix
25 grams kosher salt
4 quarts frying oil
Lemon zest and Maldon Sea Salt Flakes
Salad:
1 bunch arugula
1 bunch red mizuna
2 small rainbow carrots
2 medium watermelon radishes
1 small fennel bulb
20 gooseberries, halved
directions
- To prepare Jalea Marinade, preheat oven to 350°F. Cut bell pepper into quarters and remove stem and seeds. Place in a medium bowl with scallions, garlic and ginger. Add oil and toss to coat. Add ½ cup soy sauce and toss again. Transfer to a baking sheet and roast for 20 minutes.
- Remove from oven and transfer to a high speed blender with remaining 1/2 cup soy sauce; blend on high for 1 minute. Transfer to a half hotel pan, then lightly whisk in buttermilk.
- To prepare Sesame Dressing, place all dressing ingredients in a high speed and blend until creamy and uniform. Place in a squeeze bottle and refrigerate until ready to use.
- To prepare squid, remove body from mantle, plume and innards inside tube. Discard the eyes and beak set aside the arms and tentacles. Clean squid tubes with a damp towel, making sure to remove any membranes from the innards. Cut off all suction rings from the tentacles and place inside a hotel pan with Jalea Marinade to cover; place in the refrigerator to marinate.
- To prepare salad, rinse and pat dry greens. Peel carrots, then shave all vegetables into thin smaller slices with a mandolin slicer. Place all shavings into an ice bath.
- Place well drained vegetables into a medium mixing bowl. Add 2 ounces of sesame dressing and toss lightly. Place a bed of greens onto each serving plate and add 10 gooseberries to each.
- Place oil a wide braising pan and bring to 350°F. Place marinated squid in enough cornmeal mixture to cover completely and toss gently to ensure squid is completely covered. Shake off excess flour and fry for 6 minutes. Remove from oil and place on a paper towel lined tray; let sit 30 seconds. Season squid with lemon zest and salt flakes. Place on top of salad and serve immediately.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE