Name: Seared Squid Noodles with Chilli Lemon Gel & Furikake
Yield: Serves 4
Cuisine: British
Ingredients: 125 ml (½ cup) warm water; 250 ml (1 cup) lemon extra virgin olive oil; 1 tsp xanthan gum powder; Pinch of sea salt flakes, plus extra, for seasoning; 4 tbsp shio kombu (seasoned dried kelp), finely chopped; 2 tbsp agar powder; 250 ml (1 cup) white balsamic vinegar; 800 g fresh whole squids; ½ tsp ichimi togarashi (coarsely ground dried chillies); 2 tbsp ume and sesame furikake; Juice of 1 lemon; 2 tbsp lemon extra virgin olive oil; 200 g daikon, peeled; 1 tbsp white balsamic vinegar; 4 fresh long red chillies, deseeded, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

800 g fresh whole squids
200 g daikon, peeled
1 tbsp

Oceania
Europe
Australia
United Kingdom
Sydney
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free
Pasta

Method

Begin with making the chilli lemon gel. Bring the vinegar to a simmer in a saucepan over medium heat. Use a fork to whisk in the agar powder until well dissolved. Pour into a container. Cover and place in the fridge for 1-2 hours or until set.
Spoon vinegar gel into a blender and add a little lemon oil. Blitz until thick and smooth. With the motor running, slow

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