Low temperature squid with wasabi mayonnaise (TAPA)

45 min
Type of dish: Finger foods
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Molluscs
Molluscs
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Ingredients for 5 portions
Ingredients for portions/units
No. 4 frozen squid 0.125 kg
Soya sauce 0.063 l
Mirin 0.063 l
Honey 0.063 kg
Rice vinegar 0.063 l
Sesame oil 0.063 l
Toasted Sesame 0.001 g
Mayonnaise sauce 0.05 l
Wasabi 0.01 kg
Salt flakes 0.02 g
Xantana rubber 0.001 g
Table salt 2.5 g
Elaboration

For the squid:

  • Wash the squid and set aside the tentacles that we will sauté and use as decoration.
  • Vacuum pack the squid and cook in the Roner at 55 ºC for 4 minutes.
  • Sauté the squid in a Teflon frying pan with a little soft olive oil.
  • Make nests with kataifi pasta, add some soft olive oil to the noodles and bake at 180 ºC, dry heat, for 5 minutes.

For the oriental sauce:

  • Mix 2 soy sauce parts with 1 mirin part, 1/4 honey, 1/4 rice vinegar, 1/4 sesame oil and 1 part of sesame paste.
  • Thicken with xantana gum (8 g / sauce litre).

For the wakame seaweed:

  • Soak the wakame seaweed and chop into fine julienne.
  • Make a toasted sesame dressing with sesame oil.
  • Add the dressing to the chopped wakame seaweed.

For the wasabi mayonnaise:

  • Add the wasabi paste to the mayonnaise and add salt if required.
  • Place the mayonnaise in a bottle.

HOW TO SERVE

  • Place the kataifi pasta nests on the plate.
  • Chop the squid into three pieces and sauté in a frying pan.
  • Place the squid pieces on the nest.
  • Pour the oriental sauce over the top.
  • Decorate with the wakame seaweed chopped into julienne and dressed with the sesame oil and toasted sesame dressing.
  • Add some buttons of wasabi mayonnaise.
  • Sauté the squid tentacles and decorate the dish with them.
  • Sprinkle toasted sesame seeds and wakame seaweed powder over the top.
Nutritional information (1 portion)
Fiber 1.8 g
Saturates 6.06 g
Monounsaturated fatty acids 17.05 g
Polyunsaturated fatty acids 21.09 g
Cholesterol 68.0 mg
Calcium 25.68 mg
Iron 0.85 mg
Zinc 0.15 mg
Vitamin A 10.19 ug
Vitamin C 1.21 g
Folic acid 3.14 ug
Salt (Sodium) 2513.32 mg
Sugars 11.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.