Ika Yaki

Name: Ika Yaki
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g squid; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp ginger; 1 tsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Ika Yaki, a beloved staple of izakaya menus, finds its roots in the bustling alleys of Japan's vibrant nightlife scene. This home adaptation captures the essence of those lively gatherings, where squid is grilled to perfection, its aroma mingling with the laughter and clinking glasses of an evening well spent. The dish is a common sight at casual dining spots, where the salt is judged by hand and the fat is used generously to enhance its savory charm.

The taste of Ika Yaki is a harmonious blend of tender squid, the umami richness of soy sauce, and the subtle sweetness of mirin, all lifted by the aromatic warmth of ginger and the nutty depth of sesame oil. The squid should be succulent yet slightly charred, offering a textural delight that pairs beautifully with a cold beverage. Serve it straight from the grill, encouraging diners to share and savor each flavorful morsel.

Ingredients

400 gsquid
2 tbspsoy sauce
1 tbspmirin
1 tspginger
1 tspsesame oil
to tastefine sea salt

Method

Clean the squid by removing the head, innards, and cartilage. Rinse the body and tentacles under cold water to remove any remaining residue. Pat the squid dry with a paper towel to ensure it sears properly.
Slice the squid body into rings about 1 cm wide, and cut the tentacles into manageable pieces. This will help the squid cook evenly and quickly.
In a small bowl, combine 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp grated ginger. Stir well to create a marinade that will infuse the squid with flavor.
Heat 1 tsp sesame oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the squid pieces in a single layer, ensuring they do not overlap.
Cook the squid for about 1-2 minutes on each side. You'll know it's done when the squid turns opaque and curls slightly, indicating it's tender but not overcooked.
Pour the soy sauce mixture over the squid in the pan. Stir to coat the squid evenly, allowing the sauce to reduce slightly and glaze the squid.
Taste a piece of squid and add fine sea salt to your preference, enhancing the natural flavors without overpowering them.
Transfer the Ika Yaki to a serving plate immediately, ensuring it remains hot and succulent. Serve at once, inviting everyone to enjoy this savory dish together.