Ikayaki

Grilled squid tubes glazed with a dark, glossy sauce. The meat remains tender with no rubbery texture, coated in a syrupy soy and ginger reduction.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 333
• Protein: 38 g
• Carbs: 18 g
• Fat: 11 g

Ingredients

• 1000 g Loligo vulgaris ( cleaned, whole tubes )
• 6 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 tsp White sugar
• 2 tsp Ginger powder
• 2 tbsp Sunflower oil
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 20 g Fresh ginger ( grated )

Instructions

1. Squid preparation

   Clean the squid tubes. Remove the skin and internal cartilage. Make light crosswise incisions on the surface without piercing through the flesh to prevent it from shrinking too much.

2. Making the glaze

   In a bowl, mix the soy sauce, mirin, sake, white sugar, ginger powder, and grated fresh ginger. Stir until the sugar is completely dissolved.

3. High-heat searing

   Heat the sunflower oil in a pan until smoking. Add the squid. The flesh should turn white and opaque instantly. Sear for 2 minutes per side.

4. Glazing and reduction

   Pour the sauce into the pan. Let it boil vigorously. Continuously baste the squid with the thickening sauce. When it coats the spoon and becomes sticky, it's ready.

5. Finishing

   Slice the tubes into 2 cm rings. Sprinkle with finely chopped green onion. Serve immediately while the glaze is still fluid.

Chef's tips

• Squid is cooked either very fast or very long. Here, we want speed: 4 to 5 minutes total or it will turn tough.
• If the sauce reduces too quickly, add a spoonful of water to keep the glaze fluid.
• Dry the squid perfectly before searing to achieve a good color.

Storage

Eat immediately. Reheated squid loses its tenderness and becomes rubbery.