Ginger Squid Japanese Style (Ika Shoga Yaki)

Chef floWer's Note:

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons)

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

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

Directions:

1. Combine ginger, soy sauce and mirin in a large bowl.
2. 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.
3. After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.
4. Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan.
5. 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.
6. Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly).
7. Serve with steam rice and green vegetables.
8. Enjoy.

Reviews

[Chef #1016954]

I sliced the squid into 3/4" strips, marinated for a couple hours, then threaded the strips onto soaked wooden skewers and grilled them quickly over high heat. Everyone loved them. Very flavorful and tender.

[Nado2003]

OH MY this is good. The recipe is well written, directions are clear and easy to follow. This dish tastes GREAT. We love it. The adults all love the sauce and the kids love the squid. I could do this sauce with shrimp, scallops or chicken. I think a little pepper flakes would add to this dish. Easy, fast, simple, healthy and DELICIOUS. Thank you.

[Peter J]

This was so simple but yet so great! Everything seemed to work together just perfectly and I couldn't believe how such a simple recipe left the squid so flavourful and tender.