Low temperature squid with wasabi mayonnaise (TAPA)

45 min
Type of dish: Finger foods
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
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

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.


  • 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.