Ingredients
Squid
- 4whole small squid, cleaned, tentacles on
- 4bamboo skewers, soaked
Glaze
- 100 mlsoy sauce
- 50 mlmirin
- 2 tbspsake
- 1 tbspsugar
- 1 tspgrated ginger
To serve
- lemon wedges
- shichimi togarashi
- mayonnaise
Directions
- Leave the body whole rather than cutting it into rings.
- Score the body lightly in a diamond pattern on both sides, cutting no more than halfway through. Scoring lets the glaze in and stops the squid curling into a tight tube on the grill, which it will otherwise do violently as it tightens.
- Simmer the soy, mirin, sake, sugar and ginger together for 3 minutes and set the glaze aside.
- Grill over hot charcoal, or under a very hot grill, for 2 minutes a side. Two minutes a side and no more.
- Brush the glaze on in the last minute, turning once or twice so that it caramelises without burning. It is full of sugar and mirin, and brushed on early it blackens long before the squid is done.
- Serve immediately on the skewer with a wedge of lemon, shichimi and a stripe of mayonnaise.
Technique
- One whole small squid per person is about right as a snack.
- Fresh rather than frozen makes a real difference to the texture.
- The tentacles crisp faster than the body and are usually the best part.
Substitutions
- Cuttlefish, treated exactly the same way.
- Frozen squid, thawed slowly and dried very thoroughly.
Variations
- Osaka ikayaki, the pressed batter version.
- With butter and soy, which is the Hokkaido treatment.
- Cut into rings and grilled, which is how it is done at home.
History
A matsuri and seaside standard; Osaka has its own pressed batter-and-squid version sold in department-store basements.
Frequently asked questions
What is Ikayaki?
Ikayaki is a street food from Japan: whole squid grilled with soy glaze, eaten on a stick at festivals. A matsuri and seaside standard; Osaka has its own pressed batter-and-squid version sold in department-store basements.
How long does Ikayaki take to make?
Ikayaki takes 20 min of preparation and 10 min of cooking. The recipe makes 4 skewers. It is rated easy to make.
What can I substitute in Ikayaki?
Yes, within limits. Cuttlefish, treated exactly the same way. Frozen squid, thawed slowly and dried very thoroughly.
What is the most important thing to get right in Ikayaki?
Score the body lightly in a diamond pattern on both sides, cutting no more than halfway through. Scoring lets the glaze in and stops the squid curling into a tight tube on the grill, which it will otherwise do violently as it tightens.
