Japanese Recipe for Calamari Sashimi or Ika Moriawase
INGREDIENTS
- 1 large calamari tube (cleaned)
- 1 sheet nori seaweed
- 1 cucumber (cut into strips)
- wasabi paste
- 2 tbsp udonji
- chives
- 1 tsp plum paste
- white or black sesame seeds
To prepare:
- This recipe calls for 3 different ways of preparing the calamari. Cut the calamari into three equal parts
Calamari Dish #1 - Cut 1st calamari piece into 5 mm strips
- Mix the strips with the plum paste
- Place the prepared strips onto an attractive shallow dish
- Sprinkle with white or black sesame seeds
Calamari Dish #2 (Calamari Rolls) - Take one piece of the calamari and make shallow outlines on the outside
- Turn calamari over, the cut side down first
- Cut the seaweeed to the shape of the calamari and place on top
- Line cucmber along the centre and roll up
- Slice into rolls about 1 cm thick
- Serve with the wasabi paste and soy sauce
Calamari Dish #3 - Cut the last piece of calamari into 5 mm thick strips
- Arrange the calamari into a martini glass and spoon over the udonji stock
- Garnish with clives
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