To prepare the squid, cut each tube in half lengthwise. Score the halves in a checkerboard pattern on the inner flesh side. Cut each half lengthwise again and then each quarter into 3
Place squid pieces in a large zip lock bag. Add the garlic, five spice powder, less salt soy sauce and oil. Seal and leave to marinade in refrigerator for at least 30 minutes
Heat a grill plate on medium-low heat. Remove the squid pieces from the bag, drain off the excess marinade and discard
Grill the pieces in batches for 3-4 minutes or until just cooked through. Do not over cook as squid will become tough
Dressing
Ingredients
1 tbsp Kikkoman Less Salt Soy Sauce
1 tsp mirin
1 tbsp peanut or vegetable oil
1/4 tsp sesame oil
3 tbsp pomegranate juice
Method
Prepare the dressing by placing the ingredients into a small bowl and whisk to emulsify. Set aside
Salad
Ingredients
1 medium zucchini, sliced into ribbons
1 small carrot, peeled and sliced into ribbons
1/2 large daikon, peeled and sliced into ribbons
1/2 continental cucumber, peeled and sliced into ribbons
Fresh coriander to serve
Method
To serve, place vegetable ribbons on a serving platter
Top salad with the warm squid and drizzle with the prepared dressing
Sprinkle with fresh coriander and serve immediately
