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Chargrilled Squid with Creamy Ponzu Dressing
Quickly griddled squid served with a citrusy, mayonnaise-style ponzu dressing and fresh herb salad.
Gluten-Free
Healthy
Japanese
Quick
Seafood
Squid
Estimated Nutrition
Calories
704.1
kcal / serving
2816.4 kcal total
Carbs
6.7
g
per serving
26.8 g total
Fat
56.1
g
per serving
224.2 g total
Protein
42.9
g
per serving
171.6 g total
Cook Time
5
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tsp
Rice Wine Vinegar
4
tsp
Chilli Garlic Sauce
Dairy
2
piece
Egg
Yolks only, free-range
Fruits
1
piece
Lime
Juice only
Liquids
2
tsp
Yuzu Juice
Plus extra to taste
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
0.5
tsp
Sea Salt
1
pinch
White Pepper
3
tbsp
Coriander Cress
2
tbsp
Mint
Leaves picked
OilsFats
15
ml
Extra Virgin Olive Oil
For drizzling
200
ml
Vegetable Oil
Seafood
1000
g
Squid
4 pieces about 250g each, cleaned and cut into triangles
Vegetables
2
tbsp
Celery Cress
1
handful
Watercress
Leaves picked
Method
1
Heat a griddle pan until searing hot.
2
Season the squid with salt, black pepper, and extra virgin olive oil.
3
Griddle the squid for 30 seconds per side until charred and cooked.
4
Remove squid from heat and squeeze lime juice over the top.
5
Place egg yolks, salt, white pepper, vinegar, chilli garlic sauce, and yuzu juice in a food processor and purée.
6
Gradually blend in the 200ml of vegetable oil until a thin mayonnaise forms.
7
Adjust seasoning and add more yuzu juice if preferred.
8
Plate the cress and mint leaves, top with squid, and drizzle with the dressing.