Ginger Squid Japanese Style (Ika Shoga Yaki)
At a Glance
- Prep
- 5 minutes
- Cook
- 25 minutes
- Total
- 30 minutes
- Servings
- 2 serving(s)
Categories
- Main Course
- Japanese
- Stir-fry
- Easy
- One Dish Meal
- Stir Fry
Allergens
- Soy
- Mollusks
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
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)
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Equipment
Large bowl, wok or skillet
Ingredients
- 500 g squid, thinly sliced (squid cubes)
- 2 tablespoons ginger, freshly grated
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons vegetable oil
Instructions
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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