Clay's Kitchen : Cephalopod Recipes (Squid and Octopus Recipes)

Cephalopod Recipes (Squid and Octopus Recipes)

Ika Shoga Yaki (Ginger Squid Japanese Style) いか生姜焼き

Recipe from: Chef flower
Servings: 2

500 grams squid, thinly sliced (squid cubes)
2 tablespoons ginger, freshly grated
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons vegetable oil

Combine ginger, soy sauce and mirin in a large bowl. Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes. After 15 minutes, heat wok or skillet (pan) at high heat, then add oil. Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan. Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook. Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly). Serve with steam rice and green vegetables. Enjoy.

Search for Recipes, Search using Google, or Return to Cookbook Index