What ingredients go into an Ika Salad Recipe?

An Ika Salad Recipe typically includes fresh squid (ika), soy sauce, rice vinegar, sesame oil, ginger, green onions, and cucumber for a light, flavorful dish. This simple mix highlights Japanese flavors and keeps it refreshing.

How does Chuka Ika Salad differ in its ingredients?

Chuka Ika Salad often features marinated squid with seaweed, wood ear mushrooms, soy sauce, and vinegar, offering a tangier, more complex taste than the basic Ika Salad Recipe. It’s a popular variation in Japanese cuisine.

Is squid in Ika Salad the same as calamari?

Yes, "ika" is Japanese for squid, which is the same as calamari—both terms refer to the same seafood used in an Ika Salad Recipe or dishes like Asian Calamari Salad. The preparation and seasoning make the difference.

What defines a traditional Japanese salad like Ika Salad?

A traditional Japanese salad, such as an Ika Salad Recipe, often features fresh seafood or vegetables with a light dressing of soy sauce, vinegar, or sesame oil, emphasizing simplicity and balance. It’s typically served as a side or appetizer.

What’s the flavor profile of an Ika Salad Recipe?

An Ika Salad Recipe tastes mild and savory with a hint of tang from rice vinegar, umami from soy sauce, and nuttiness from sesame oil, complemented by the tender squid. It’s fresh, light, and subtly zesty.

Easy Ika Salad Recipe – How to Make Japanese Squid Salad at Home

Name: Easy Ika Salad Recipe
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 1 pound fresh squid (ika), cleaned and sliced; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 teaspoon grated ginger; 2 green onions, thinly sliced; 1 small cucumber, julienned

Description

This easy Ika Salad Recipe brings Japanese squid salad to your kitchen with fresh squid, soy sauce, and sesame oil. A light, healthy appetizer ready in minutes!

Ingredients

Scale

1 pound fresh squid (ika), cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon grated ginger
2 green onions, thinly sliced
1 small cucumber, julienned

Instructions

Rinse the squid under cold water, remove the head and innards, peel off the skin, and slice into ¼-inch rings or strips.
Boil water, add the squid, and cook for 30-60 seconds until opaque, then transfer to an ice bath to stop cooking.
Whisk together soy sauce, rice vinegar, sesame oil, sugar, and grated ginger in a small bowl until the sugar dissolves.
Toss the blanched squid with the cucumber and half the green onions in a bowl, add the dressing, and mix gently.
Refrigerate for 15-30 minutes, then garnish with the remaining green onions before serving chilled.

Notes

For best results, use fresh squid from a fish market or Asian grocery store.
Chill time is optional but enhances flavor—adjust to your preference.

Prep Time: 20 minutes
Cook Time: 2 minutes
Category: Appetizer
Method: Blanching
Cuisine: Japanese

Nutrition

Serving Size: 1/4 of recipe (approx. 4 oz)
Calories: 120 kcal
Sugar: 2g
Sodium: 500mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 15 g
Cholesterol: 150 mg

Keywords: Ika Salad Recipe, Japanese squid salad, chuka ika salad, Asian calamari salad, healthy appetizer