Squid Steak Katsu
with Creamy Furikake-Spiced Asian Pear Salad
Cooking time
35 minutes
Servings
2/4
Calories
870 /serving
Katsu is all about crispiness, encapsulated in a perfectly golden-brown panko exterior. Create contrast on the inside, with squid steaks seasoned with our furikake blend, for notes of sesame and seaweed. The creamy salad offers a fresh crunch from Asian pear and string peas.
We will send you:
- 2 Ocean Wise wild-caught squid steaks
- 1 Head of Boston lettuce
- 1 Asian pear
- 2 Scallions
- 100g String peas (sugar snap peas or snow peas)
- 15ml Toasted sesame oil
- 30ml Mayonnaise
- 160g Jasmine rice
- 60g Panko
- 7g Honey
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Eggs • Milk • Sesame • Squid (calamari) • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Whisk
1 or 2 tbsp Butter
1 or 2 Eggs
Total Fat
31 g
Saturated Fat
7 g
Sodium
730 mg
Total Carb
113 g
Sugars
18 g
Protein
38 g
Fibre
9 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add ½ the sesame oil and fluff the rice.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Remove the stem ends of the string peas; pull off the tough string along each pod. Thinly slice lengthwise.
- Core and cut the pear into matchsticks (or thinly slice the pear lengthwise).
- Thinly slice the scallions crosswise.
Prepare the squid steaks
- Pat the squid steaks dry; season lightly with S&P.
- In a small bowl, beat 1 egg (double for 4 portions) until smooth; season with S&P.
- Place the panko in a second small bowl.
- Working one at a time, coat the squid steaks in the egg (shaking off any excess), then in the panko (pressing to adhere).
Cook the squid steaks
- In a large pan, heat a thin layer of oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Add the squid steaks* and cook, basting with the butter, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a wire rack (or a paper-lined plate) and season with ½ the mild furikake (shake the spices beforehand).
Make the salad
- Meanwhile, in a medium bowl, whisk the mayo, honey, scallions, remaining sesame oil and mild furikake, 1 tbsp water (double for 4 portions) and S&P.
- Add the lettuce, string peas and pear; toss well.
Plate your dish
- Divide the rice, salad and squid steaks between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
