Korean Homestyle Cooking by Hatsue Shigenobu

Author:Hatsue Shigenobu
Language: eng
Format: epub
Publisher: Tuttle Publishing

Fresh Squid Sashimi Salad HWE

Hwe means “raw fish” in Korean. Adding sesame oil and wasabi gives this dish a very Korean flavor.

[Serves 4]

10 oz (300 g) fresh squid, prepared for sashimi

2 green onions (scallions), white parts only

6 Korean perilla leaves or shiso leaves

A

1 teaspoon sesame oil

½ teaspoon wasabi paste

¼ teaspoon salt

Use the body of the squid only and peel off the outer coating. Cut the squid into thin strips. Cut the green onions diagonally into thin slices and cut the perilla leaves into ½-in (1.25-cm) squares. Rinse with cold water, drain well and pat dry with a paper towel.

Combine the ingredients in A and mix well to blend.

Place the squid and vegetables in a bowl and dress them with the mixture from A. Toss well before serving.

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