Ginger Squid Japanese Style (ika Shoga Yaki)
From elgourmand2 10 years ago
- 20 Min. to make
- Serves 2
The rice takes longer than the squid. Really easy, really simple and delicious. My wife and daughter aren’t big squid fans but this they like. I have done this with thinly sliced octopus. Clean the octopus and get it really cold before you try slicing it. Read more Almost frozen is good. I may even prefer it with octopus. See less
Ingredients
- • 1 lb. (500 g) squid, thinly sliced. shopping list
- • 2 Tbs. ginger, freshly grated. shopping list
- • 3 Tbs. soy sauce. shopping list
- • 2 Tbs. mirin or sub 1 tsp, raw sugar and 2 Tbs. Saki. shopping list
- • 2 Tbs. vegetable oil. shopping list
How to make it
- 1. Combine ginger, soy sauce and mirin in a large bowl.
- 2. Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for 15-30 minutes.
- 3. Heat wok or skillet (pan) at high heat, then add oil.
- 4. Remove squid from bowl (make sure any juices/marinade are left in the bowl). Reserve any marinade. Add squid into the hot pan.
- 5. Stir-fry squid quickly in the pan and cook until it changes color (about 5 minutes). Work quickly as overcooked squid will become rubbery so don't overcook.
- 6. Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly).
- 7. Serve with steam rice and green vegetables.
People Who Like This Dish 2
- clbacon Birmingham, AL
- chuckieb Ottawa, CA
- elgourmand2 APia, Samoa
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