Ginger Squid Japanese Style (Ika Shoga Yaki)

"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)"
 
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photo by Marlitt photo by Marlitt
photo by Marlitt
photo by Peter J photo by Peter J
photo by Chef floWer photo by Chef floWer
Ready In:
30mins
Ingredients:
5
Serves:
2
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ingredients

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

  • 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.

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Reviews

  1. Very good! I got a package of frozen calamari "steaks" from my local Asian market, and cut them into fairly thin strips. I made the marinade as stated (sooooo good!) but cut the cooking oil by two thirds. I also cut the cooking time, as I've had the rule drilled into me that squid should be cooked either for 2 minutes or 2 hours, never between. I went with 2 minutes, and that's really all it needed. It was cooked through, tender, and really strongly flavored (in a good way) with the ginger. I'd be happy to make this again, either with squid steaks or frozen squid rings. Thanks for sharing the recipe!
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. Delicious! We really enjoyed this dish - it is fast, easy and tasty. DS has asked that I make this again, often. I made it according to the recipe, but will probably try the pepper flakes mentioned by another reviewer sometime too.
     
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Tweaks

  1. reduce your soy to 1 TBS and add a bit of shrimp paste ( a little goes a long way), or you can use fish sauce. Also please don't ever cook squid for 7 minutes, unless you like overcooked seafood. I use fresh squid and you only need to cook it for a few minutes. 2-3 tops. Never longer. It does not take long to cook it, and it should not change color. Squid will stay white, but it will become more opaque.
     

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