Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing

Preparation

1. Step 1

   In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.

2. Step 2

   To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.

3. Step 3

   In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.

4. Step 4

   Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.

5. Step 5

   Add remaining ½ tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.

6. Step 6

   Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.