Seafood｜Spring｜Vegetables｜Western｜イカと蕗のマリネサラダ
Marinated Squid and Butterbur Salad
Culinary Workshop - Culinary Art - May 2025
Ingredients
| Squid | 70g - skin removed, sliced into 7-8 mm rings |
| Boiled Butterbur Stalk (Fuki) | 70g - diagonally sliced into 7-8 mm thick pieces (cut thinner parts into 4 cm lengths) |
| Onion | 15g - thinly sliced, soaked in salted water for 5 minutes, then drained |
| Lemon | As needed - grated zest and 1-2 lemon slices |
<Dressing>
| White Wine Vinegar | 1 tsp |
| Lemon Juice | 1/2 tsp |
| Salt | 1/4 tsp |
| White Pepper | A pinch |
| Olive Oil | 1 and 1/2 tbsp |
<Additional Seasonings>
| Mikawa Roasted Sake (Iri-zake) | 1/2 tsp |
| Sake | A splash |
Instructions
-
[Pre-cooking Butterbur]
Place the butterbur on a cutting board, sprinkle with salt, and roll it with a board (itazuri). Boil in a large amount of hot water for 2-3 minutes, then transfer to cold water and peel off the outer fibers. Cut to the required size. - Prepare the <Dressing>.
- Marinate the butterbur in the dressing and chill.
- Quickly boil the squid in water with a splash of sake. Cool in ice water, drain well, and season with Mikawa roasted sake.
- Gently combine the marinated butterbur (from step 3), squid (from step 4), and onion. Arrange on a serving dish. Sprinkle with lemon zest and garnish with lemon slices.