Ginger Squid Japanese Style (Ika Shoga Yaki)
- Ready In:
- 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.
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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.
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!