Baby Squid with Ginger Salsa

Baby Squid with Ginger Salsa

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: From Nobu West (Andrews McMeel Publishing, 2007), by Nobu Matsushisa and Mark Edwards.
The National Culinary Review, December 2008


8 baby zucchini
Olive oil, for brushing
6-7 baby tomatoes
3 1/2 oz. cleaned fresh baby squid
Sea salt
Freshly ground black pepper
1/4 cup Ginger Salsa (recipe follows)

Ginger Salsa
2/3 cup finely chopped red onion
2 T. finely chopped ginger
6 1/2 T. Tosa-Zu Sauce (recipe follows)

Tosa-Zu Sauce
5 T. soy sauce
1/2 Cup rice vinegar
1/3 cup dried bonito flakes


1) Heat broiler or barbecue. Lightly brush zucchini with olive oil. Broil or barbecue 2 minutes, turning halfway. Cool.

2) Heat oven to 450“F. Put tomatoes, squid and zucchini in bowl; season with sea salt and pepper and a little olive oil. Put all ingredients in ovenproof ceramic dish; spoon salsa over top.

3) Bake 5 minutes. Serve straight from oven.

Ginger Salsa
Combine red onion, ginger and Tosa-Zu sauce. Mix well.

Tosa-Zu Sauce
In small saucepan, slightly warm soy sauce and vinegar (do not boil). Add bonito flakes. Cool to room temperature. Strain out bonito flakes.


2 Servings


Appetizer, Seafood, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals