Composition / ingredients
Cooking method
1. Wash and thinly slice the cucumbers. Put the cucumbers in a salad bowl. Add salt, mint leaves, 2 tbsp mirin (rice wine) and rice vinegar. Stir, taste and add more vinegar, wine and salt to taste, if necessary.
2. Peeled squid (in general, you need 500 g of squid with tentacles) divided into tentacles and carcasses. Cut the carcasses into rings, and divide the tentacles into several parts. Dry the squid on a napkin.
3. In a large, spacious frying pan, fry the almonds for 1 minute. Put the almonds on a plate to cool.
4. Heat the oil in a frying pan and put the squid rings. Fry for 1 minute. Add the tentacles, salt, pepper and fry all together for 2 minutes. Done - when the squid stopped being transparent. Allow the squid to cool slightly.
5. Add 0.5 tbsp mirin and umeboshi paste to the squid. Mix it up. Try it and bring it to taste.
6. Put the squid on the cucumbers, sprinkle with almond petals and serve.
Have fun!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Rice vinegar - 20 kcal/100g
- Almond petals - 650 kcal/100g
- Rice wine - 256 kcal/100g
- Squid carcass - 96 kcal/100g
- Squid Tentacles - 100 kcal/100g
