Ikayaki-style Grilled Squid. Mix all ○ ingredients for the macerating sauce. Simmer ◎ ingredients for the sauce. Ikayaki (baked or grilled squid) is a popular fast food in Japan.
Add a dash of sansho before serving, and a lemon wedge on the side.
Squeeze lemon over hot squid and enjoy ikayaki with a cold beer!
Serving styles usually range from chopped squid rings to skewered whole pieces.
You can cook Ikayaki-style Grilled Squid using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Ikayaki-style Grilled Squid
- It's 2 large of Raw squid.
- It's 2 tbsp of ○Sake.
- Prepare 1 of heaping teaspoon ○Grated ginger.
- Prepare 2 tbsp of ○Soy sauce.
- It's 1 tbsp of ◎Sake.
- You need 2 tbsp of ◎Sugar.
- It's 2 tbsp of ◎Soy sauce.
- You need 1 of Shichimi spice.
Squid tentacles can be left out or incorporated into the dish, and occasionally they even The squids should be served immediately once they are off the grill. Although ikayaki is often served as a restaurant dish, it is. Ikayaki (いか焼き, イカ焼き, 烏賊焼) is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size.
Ikayaki-style Grilled Squid step by step
- Mix all ○ ingredients for the macerating sauce..
- Simmer ◎ ingredients for the sauce..
- Remove guts and suckers. Make about 4 cuts on the top and bottom, then soak in the macerating sauce. Chill in the fridge for 30 minutes or more..
- Cook both sides on a fish grill. Serve with the ◎ sauce and shichimi spice to serve..
You can bake fresh raw squid, but by comparison the squid for ikayaki becomes more delicious when half-dried. This is because the flavor concentrates and becomes stronger after dehydration. The Ika used for baking squid (ikayaki) should be cleaned while it is still. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend.