Raw Squids (Sashimi) with Flying Fish Eggs

Raw Squids (Sashimi) with Flying Fish Eggs

Ingredients:

For squids

  • 3 squids, about 1/2 lb (0.25 kg);
    2 teaspoons flying fish eggs;
    1/2 teaspoon finishing (light) olive oil.

  • For wasabi sauce

  • 1 teaspoon Japanese wasabi;
    1 teaspoon water;
    1 tablespoon soy sauce or Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market).

Recipe:

Serving for 2

For squids

  1. Clean squids, pat dry and wrap with paper towel;
  2. Put back to refrigerator until ready to cook;
  3. Cut squids to 3/8” (1 cm) slices;
  4. Cut tentacles to half;
  5. Add flying fish eggs to the squids;
  6. Add finishing oil;
  7. Place squid mix on a plate;
  8. Top with flying fish eggs and wasabi sauce;
  9. Serve chill.

For wasabi sauce

  1. Mix wasabi and water to a paste consistency;
  2. Add Liquid Aminos to form the sauce.

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