Allyson Gofton - Sexy Squid

Publish Date
Thursday, 5 May 2016, 3:20PM
By Allyson Gofton

Schichimi-togarashi , a fabulous Japanese spice blend, begins with a base of chilli to which sansho (Sichuan pepper leaves), tangerine peel, sesame, poppy and mustard seeds and nori are added. It’s sets seafood dishes alight with flavour. Re-invent the risotto by scattering the spice blend over a salmon or prawn and lemon risotto, add to breadcrumbs before crumbing snapper fillets or do as we do at home, toss through squid , pan fry and serve with a palate cleansing wasabi mayonnaise.


Shichimi-Togarashi Squid With Lime And Wasabi Mayo
This coarsely-ground, aromatic Japanese spice blend gives squid – which can be more texture than taste - with a more-ish flavour and crusty texture that’s ideal to serve dipped in a lemon and wasabi scented mayonnaise.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4


4 squid tubes
About 3-4 tablespoons shichimi togarashi
1 cup mayonnaise
Grated rind and juice 1 lime
1 teaspoon wasabi paste


  1. Cut the squid tubes open, pat dry on absorbent paper towels and lay flat on a chopping board. Using a sharp knife, make shallow cuts in a criss-cross patterns on the inside of the tubes, but do not cut all the way through.
  2. Cut the squid into pieces about the size of your index finger or a bit bigger. Toss in the shichimi togarashi seasoning.
  3. Pan fry in a good dash of non-flavoured oil such as canola or a light olive oil, over a moderate high heat for about 1 ½ minutes until the squid curls up and turns white. This will be best done in batches to avoid the squid from stewing and becoming tough.
  4. Mix the mayonnaise, lime juice and rind with wasabi and serve the mayonnaise in small bowls on a platter with the squid. Blanch fresh sugar snap peas or frozen soy beans and scatter on top if wished. And pass the sesame oil bottle for those who may wish to add a drizzle on their serve.

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