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)"
Ginger Squid Japanese Style (Ika Shoga Yaki) created by Marlitt
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.
  • Enjoy.

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  1. ellynj333
    Even though it’s so simple this is such a delicious marinade. Definitely watch the squid so you don’t overcook it. I cooked mine for maybe about five minutes before I took it off the heat and my partner realized that calamari is not supposed to be rubbery! Reminded me of squid I had in Japan.
  2. Rachel B.
    This is okay, but I have a few changes/adds.
  3. Rachel B.
    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.
  4. IngridH
    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!
  5. belmontzoo
    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.



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