Prep 5 mins
Cook 25 mins
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)
- 500 g 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.
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.
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!
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.