Creamy Japanese Squid & Seaweed Salad
This refreshing Japanese side dish combines tender squid, silky mozuku seaweed, and rich egg yolk for a light yet deeply satisfying bite. Packed with protein and ready in minutes, it is perfect for busy days or as an easy sake snack.
If you are looking for a quick Japanese appetizer that feels both nourishing and elegant, this squid and mozuku dish is a great choice. It comes together without any cooking and makes the most of fresh seafood and simple seasonings.
The slippery texture of mozuku pairs beautifully with sweet squid, while ginger and wasabi add brightness and a clean finish. Finished with egg yolk, every bite becomes creamy and rich, making it hard to stop once you start.
What you'll need
- 50 g squid somen or sashimi grade squid
- 50 g fresh mozuku seaweed
- 5 shiso leaves
- 1 tsp grated ginger
- 1 cm wasabi paste
- 1 tsp mentsuyu
- 1 egg yolk
- Chopped green onion as desired
- Shichimi chili as desired
How to make it
Finely chop the shiso leaves. Rinse the fresh mozuku and drain well.
In a bowl, combine the mozuku, squid, grated ginger, shiso, wasabi, and mentsuyu. Toss gently until evenly mixed.
Add the egg yolk and green onion, then lightly mix to coat everything. Transfer to a serving plate and finish with shichimi if desired.
Tips
- Sashimi grade squid gives a firmer texture and cleaner sweetness.
- Add the egg yolk at the end for the best creamy finish.
- A sprinkle of shichimi adds gentle heat and pairs beautifully with sake.
- In Japan, eggs are commonly safe to eat raw. If you are making this dish outside Japan, use pasteurized eggs or simply skip the egg yolk.
- If you prefer not to use raw egg, a small drizzle of sesame oil or soy sauce works well as a substitute.