350 g Thin-shelled squid
1/3 ts Salt
1/2 ts Red hot pepper (cut into
- thin rounds)
Sanbaizu:
1/2 c Vinegar
1 1/2 tb Sugar
1/2 ts Salt
1/2 ts Light soy sauce
1/2 tb Curry powder
1/2 Onion; cut in thin slices
30 g Carrot; julienned
1 sm Japanese bell pepper;
- julienned
1/4 Red bell pepper; julienned,
- strips
IKA NO NANBAN-ZUKE
Wash the squid with water and cut into rings with 1 cm width. Separate
the tentacles and cut individually. Salt (1/3 ts) the squid and grill.
Mix the ingredients for sanbaizu and mix with the vegetables. Blend in
curry powder and red peppers and add the squid. Toss well and serve.
Recipe by Doi Yoshiharu
Translated by Yoshiko Fukuda
Ika is squid.
Nanban means barbarian, trader or European.
Zuke means pickled or marinated in vinegar.
Sanbaizu is a sauce composed of rice vinegar, sugar and soy sauce.
