Japanese salad with squid and vegetables under a spicy-fresh dressing will always find a place on the holiday table! Very light and refreshing, it will be a great addition to meat dishes and will appeal to those who watch their figure!
Put the cucumber on the Board, place the sticks on the sides of the cucumber, cut the cucumber at an angle of 45 degrees, until the end of the cut will not give the sticks. Turn it 180 degrees and do the same.
This is how you get a cucumber when you cut it. Add salt and remove for 20 minutes.
Cut the rest of the cucumber into two halves, remove the middle and cut into very thin slices.
Pepper cut into thin strips, mix with cucumber, sprinkle with salt and remove for 30 minutes.
Make the dressing
Mix the vinegar with water, sugar, soy sauce, a pinch of chili, add a little chopped nori, mix and adjust to taste.
Cut the squid into thin strips, add the vegetables - do not drain anything (!), add some chopped nori. Strain the dressing and pour it over the squid with vegetables so that everything is covered with the dressing, if necessary, put the load and put it in the refrigerator for 2 hours.
Get squid with vegetables, squeeze. Cucumber, cut into a garland, slightly squeeze, put on a dish ring, pour a little soy sauce, put in the middle of the squid with vegetables. Sprinkle with roasted sesame seeds.