Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing

• 8 small Japanese cucumbers or 4 Kirby cucumbers, thinly sliced
• 2 1/2 tablespoons mirin, more to taste
• 2 tablespoons rice-wine vinegar, more to taste
• 2 tablespoons minced shiso or mint, more for serving
• 1/2 teaspoon salt, more to taste
• 1 pound squid
• 1/4 cup slivered almonds
• 1 tablespoon extra virgin olive oil
• Ground black pepper to taste
• 2 to 3 tablespoons umeboshi (pickled plum paste), or to taste

1. In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt.
2. Taste and add more mirin, vinegar and salt, if desired.
3. Set aside.
4. To prepare squid, cut off tentacles.
5. Thinly slice bodies into rings and halve tentacles lengthwise.
6. Rinse and pat dry.
7. In a large skillet over medium heat, toast almonds until golden brown, about one minute.
8. Transfer to a bowl to cool and return skillet to heat.
9. Drizzle olive oil into hot skillet and add squid rings.
10. Cook for one minute, then add tentacles, salt and pepper to taste.
11. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque.
12. Turn off heat; allow squid to cool slightly.
13. Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine.
14. Taste and add more umeboshi or mirin, if desired.
15. Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.

cucumbers, mirin, ricewine vinegar, mint, salt, squid, almonds, extra virgin olive oil, ground black pepper

Taken from cooking.nytimes.com/recipes/1013215 (may not work)