Ika Salad Recipe

This chilled ika salad is made with tender blanched squid, crisp vegetables, and a light soy-vinegar dressing. It’s refreshing, easy to prepare, and perfect as a light appetizer or side dish.

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Prep Time 20

Cook Time 2

Total Time 1 22

Servings: 4 People

Course: Appetizer, Salad

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Notes

Ingredients

2 whole Squid About 1 pound cleaned
1 medium Cucumber Julienned or thinly sliced
1 medium Carrot Julienned
2 stalks Green onions Thinly sliced
1 tbsp Sesame seeds Optional garnish
To taste — Salt For boiling water only

Dressing Ingredients

Amount Unit Name Notes
2 tbsp Soy sauce Low sodium preferred
2 tbsp Rice vinegar Mild and slightly sweet
1 tbsp Sesame oil Toasted for best flavor
1 tsp Sugar Balances salt and acidity

Equipment

1 Cutting board Stable surface for squid and vegetables
1 Sharp knife Helps slice squid cleanly
1 Medium pot For boiling and blanching squid
1 Large mixing bowl To combine salad ingredients
1 Small bowl For mixing dressing
1 Slotted spoon Removes squid quickly from hot water
1 Ice bath bowl Stops cooking and keeps squid tender
1 Measuring spoons Keeps dressing flavors balanced

Method

Step 1:

I clean the squid by removing the tentacles, discarding the clear quill, and peeling off the skin. I rinse everything well and pat it dry.

Step 2:

I slice the squid body into thin rings and cut the tentacles into bite-size pieces.

Step 3:

I bring a pot of water to a rolling boil and add a small pinch of salt.

Step 4:

I blanch the squid for 1–2 minutes, just until it turns opaque, then remove it immediately.

Step 5:

I transfer the squid into an ice bath to stop the cooking, then drain it well.

Step 6:

I julienne the cucumber and carrot and thinly slice the green onions.

Step 7:

In a small bowl, I mix soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.

Step 8:

I combine the squid and vegetables in a large bowl and toss with the dressing.

Step 9:

I cover the salad and refrigerate it for at least one hour. Before serving, I sprinkle sesame seeds on top.

Notes

I always watch the squid closely while boiling because overcooking makes it rubbery very fast. The ice bath is important for keeping the texture tender. This salad tastes best well chilled, so I don’t skip the resting time.