Ikayaki
Ikayaki, from above
Non vegJapan

Ikayaki

Whole squid grilled and lacquered with sweet soy butter. The smell that pulls you to every festival stall.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

25 minTime
28 gProtein each
mildSpice
Festival squid2 chapters · 1 min read

Make it your way

Grandma's wayJapanese grilled squid with soy glaze.
The original
275kcalsame
28 gproteinsame
0 gfibresame
25minutessame

Ikayaki.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Squid4 whole small squid, about 800 g, cleaned
Soy sauce2 tbsp
Mirin2 tbsp
Sake1 tbsp
Sugar1 tsp
Ginger1 tsp, grated
Butter2 tsp
Cooking oil (vegetable oil)1 tsp
MayonnaiseJapanese mayo, to dip
Dried red chillishichimi or chilli flakes

Method

5 steps
  1. 1Score the squid bodies lightly in a criss cross and keep the tentacles whole.
  2. 2Simmer soy, mirin, sake, sugar and ginger until syrupy, then stir in the butter.
  3. 3Grill squid over very high heat, pressing flat, for 1 to 2 minutes a side.
  4. 4Brush with glaze and grill a few seconds more on each side.
  5. 5Slice into rings, sprinkle with shichimi and serve with mayo.
Serve it like this

Serve whole on a skewer or sliced into rings on a plate, glaze brushed on, with a small dish of mayo and shichimi.

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Make it a meal

What goes with Ikayaki: a bread or rice, a side, something to drink and something sweet.

On the side Hiyayakko5 min
On the side Yaki nasu25 min
A little snack Yakitori40 min
A little snack Yaki tomorokoshi25 min
A little snack Chilli garlic edamame12 min
To drink Matcha latte5 min
To drink Masala chai10 min
Something sweet Daifuku mochi40 min
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