Ika Yaki Recipe - Japan Centre

Name: Ika Yaki Recipe - Japan Centre
Total time: 30 min
Ingredients: 500g squid, sliced into strips 2 tsp fresh ginger, grated2 tbsp mirin2 tbsp vegetable oil2 tbsp soy sauce1 tbsp red miso paste1 tbsp cooking sake2 tsp sansho pepper (you can leave this out for the marinade instead, sprinkle over the ika yaki when you eat it.)

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Total: 30

Servings: 3

Author : JapanCentre

Ingredients

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500 grams squid, sliced into strips 2 tsp fresh ginger, grated2 tbsp mirin2 tbsp vegetable oil2 tbsp soy sauce1 tbsp red miso paste1 tbsp cooking sake2 tsp sansho pepper (you can leave this out for the marinade instead, sprinkle over the ika yaki when you eat it.)

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Instructions

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Step 1

First up, let us make the marinade. It’s a simple case of combining the mirin, soy sauce, miso paste, sake, ginger and sancho pepper into a bowl and mixing well.

Step 2

Slide in the slippery squid, and let it sit for about 15 minutes.

Step 3

Now time to get cooking. This will involve extracting the squid from the marinade and leaving the juices on the side.To fry:Heat a generous drizzle of vegetable oil in a skillet. Add the squid slices and stir fry for around 5 minutes, constantly keeping the squid moving so it doesn’t becoming overcooked and, heaven forbid, rubbery. After this time, add the rest of the marinade and continue to fry for a further two minutes, in which time the liquid should thicken slightly.To grill:Place squid strips onto a well oiled tray and put under the grill. Turn occasionally, glazing the strips with the left over marinade. Take out after 15 minutes.