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DIY SHORYU KIT
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Dosi per 2-4 persone
30 minuti
500g squid, sliced into strips
2 tsp fresh ginger, grated
2 tbsp mirin
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp red miso paste
1 tbsp cooking sake
2 tsp sansho pepper (you can leave this out for the marinade instead, sprinkle over the ika yaki when you eat it.)
First up, let us make the marinade. It’s a simple case of combining the mirin, soy sauce, miso paste, sake, ginger and sancho pepper into a bowl and mixing well.
Slide in the slippery squid, and let it sit for about 15 minutes.
Now time to get cooking. This will involve extracting the squid from the marinade and leaving the juices on the side.
To fry:
Heat a generous drizzle of vegetable oil in a skillet. Add the squid slices and stir fry for around 5 minutes, constantly keeping the squid moving so it doesn’t becoming overcooked and, heaven forbid, rubbery. After this time, add the rest of the marinade and continue to fry for a further two minutes, in which time the liquid should thicken slightly.
To grill:
Place squid strips onto a well oiled tray and put under the grill. Turn occasionally, glazing the strips with the left over marinade. Take out after 15 minutes.
This dish works perfectly as a snack, a side dish or a main meal when served with rice and salad.
For the extra flavour, sprinkle shichimi togarashi(Japanese chilli powder) over the Ika Yaki and/or dip in mayonnaise
