Togarashi Squid with Wakame, Lime and Wasabi Mayonnaise

Goodman Fielder Food Service
Togarashi Squid with Wakame, Lime and Wasabi Mayonnaise

Togarashi Squid with Wakame, Lime and Wasabi Mayonnaise

Posted on 18th July 2017
This Japanese-inspired dish is great for an entree or starter plate. It can be made in five easy-to-follow steps, making it the perfect dish for any busy kitchen.
Makes 1, scale as needed.

Ingredients

AmountMeasureName
5 each Squid
200 mL Praise Traditional Whole Egg Mayonnaise
5 mL Wasabi
1 each Lime
5 mL Wakame
50 g Rice Flour
20 g Shichimi Togarashi Spice
1 each Crisco Sunola Oil

Method

Raw ingredients for squid dish

Step 1

Scoop the Praise Whole Egg Mayonnaise into a mixing bowl and add the wasabi. Mix the ingredients together, then place to the side.

Praise Mayonnaise in a bowl

Step 2

To prepare the squid, pull off the wings and remove the skin. During the cleaning process, ensure all of the ink has been removed and rinse them under flowing water.

Cleaning the squid

Step 3

Lightly slice the squid in a criss-cross pattern, then coat them with the rice flour. Once they have been coated, drop them into the deep fryer with Crisco Sunola Oil at 180 degrees for a couple of minutes, or until they are golden brown.

Coating squid and frying them

Step 4

Once the squid has cooked through, drain them and place them in a bowl with the Shichimi Togarashi Spice and Wakame. Toss the ingredients together to form a light coat of spices on the squid.

Tossing the squid with spices

Step 5

Spread the mayonnaise along the plate and then gently place the squid on-top. Lastly, add the lime wedge to the side of the dish to give consumers the option of receiving the extra hit.

Spreading the mayonnaise for squid

Message from chef Tim Wesley

Tim Wesley

This is one of my favourite dishes. It just bursts with flavours, from the punch of wasabi to the tang of the Japanese spices.

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