Ikayaki-style Grilled Squid. Mix all ○ ingredients for the macerating sauce. Simmer ◎ ingredients for the sauce. Remove guts and suckers. japanese street food - baby castella, ikayaki(grilled squid), cotton candy.

Serving styles usually range from chopped squid rings to skewered whole pieces. Squid tentacles can be left out or incorporated into the dish, and occasionally The squids should be served immediately once they are off the grill. Although ikayaki is often served as a restaurant dish, it is more commonly. You can have Ikayaki-style Grilled Squid using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Ikayaki-style Grilled Squid

It's 2 large of Raw squid.
You need 2 tbsp of ○Sake.
You need 1 of heaping teaspoon ○Grated ginger.
You need 2 tbsp of ○Soy sauce.
Prepare 1 tbsp of ◎Sake.
You need 2 tbsp of ◎Sugar.
You need 2 tbsp of ◎Soy sauce.
You need 1 of Shichimi spice.

Ikayaki (いか焼き, イカ焼き, 烏賊焼) is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend.

Ikayaki-style Grilled Squid instructions

Mix all ○ ingredients for the macerating sauce..
Simmer ◎ ingredients for the sauce..
Remove guts and suckers. Make about 4 cuts on the top and bottom, then soak in the macerating sauce. Chill in the fridge for 30 minutes or more..
Cook both sides on a fish grill. Serve with the ◎ sauce and shichimi spice to serve..

Ikayaki (baked or grilled squid) is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce, the portion of squid served may be the whole body. Grilled Squid (焼きイカ, Yaki Ika) is an item in the Rune Factory series. Community content is available under CC-BY-SA unless otherwise noted. Great recipe for Ikayaki-style Grilled Squid.