believe it or not, i used to make this one all the time. once i was given a role at my last kitchen job of creating cold specials, i went crazy with remembering things from my past. flavors. textures. i went wild with ponzu sauce and yuzu, trying desperately to capture what my tongue remembered but what escaped me - just barely. sometimes, I was successful. wildly so.
like this one - which comes from the gentle hawaiian climate and the heavy amount of japanese food found there. what i remember liking about it, what i still like about it, is the interplay of the sweet seafood against the acidic, heavily flavored broth. generally this is an octopus salad known as tako no sunomono, but here we've switched up the protein of choice for some textural interplay between scallops, shrimp, and calamari.
1/4 lb calamari rings, cleaned
4 oz scallops
oz shrimp, deveined and peeled
2 english cucumbers, peeled and sliced thinly
2 scallions, bias cut
1 tbsp ginger
1 thai chili, seeded and minced
2 tbsp soy sauce
1 tbsp yuzu juice (or orange juice)
1 tbsp mirin
2 tbsp rice wine vinegar
furikake to taste.
combine scallions - rice wine vinegar and whisk to combine. layer cucumber slices in bottom of serving bowl and cover with mixture.
in a small saucepot, heat salted water to a boil. add shrimp, scallops, and calamari - remove each with a spider as they finish. let cool slightly, then arrange atop cucumber slices. spoon liquid over. sprinkle with furikake.