Photograph of the finished Ikayaki Osaka

Japan · Mực nướng xốt Ikayaki Osaka

Ikayaki Osaka

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.6 kg
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Pickled red ginger (gari) Pickled red ginger (gari) 80 g
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Lime Lime 2

Method

  1. 1 Clean the squid but leave it whole, including the head and tentacles.
  2. 2 The inside of the squid's body is scored with dragon scale-like cuts to prevent it from curling up when exposed to fire.
  3. 3 Simmer soy sauce with mirin, sake, and sugar for 5 minutes until thickened.
  4. 4 Grill the squid on a very hot cast iron griddle for 2 minutes on each side.
  5. 5 Brush the sauce three times in the last 90 seconds; brushing too early will cause the sauce to burn before the squid is cooked through.
  6. 6 Slice into rounds, sprinkle with sesame seeds, and serve with pickled ginger and a squeeze of lemon.

With an appliance

  • Charcoal grill 28 min

    Grill over charcoal, keeping it 10 cm above the grill for 4 minutes; brush with sauce during the last 60 seconds.

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