Ikayaki Recipe: Pan-Fried Squid with Soy Sauce & Butter

🦑 The Ultimate Guide to Japanese Ikayaki

~ Baby Spear Squid Pan-fried with Soy Sauce & Butter ~

Ikayaki (Grilled Squid) is a beloved Japanese dish that perfectly captures the “umami” of the sea. It is a classic Japanese snack and a favorite at local festivals. For this recipe, we use small spear squid to achieve a tender and succulent texture that is incredibly easy to eat.

“In Japan, we use every part of the squid—from sashimi to fried tentacles (Geso-kara). While Surume-ika is the king of umami, the Spear Squid (Yari-ika) in this recipe is prized for its elegant sweetness. This dish is the ultimate ‘Otsumami’ (snack for alcohol) and pairs perfectly with a cold Japanese beer or a crisp Sake!”

📚 All About Squid (Ika)

Squid are mollusks, from the same family as clams and snails. In Japan, squid is a staple ingredient celebrated for its mild flavor and versatility.

Diversity & Classification

There are about 450 known species in the world, with 130 species found in Japanese waters. Roughly 30 species are enjoyed as food.

Cuttlefish (Ko-ika): Recognizable by a hard, calcified internal shell (cuttlebone).
Squid (Tsutsui-ika): Torpedo-shaped bodies with a transparent, thin cartilage (pen). Includes Spear Squid and Surume Squid.

🌊 Popular Japanese Squid Varieties

The term “Ma-ika” (True Squid) refers to the most representative squid of a region.

Type	Characteristics	Best Way to Eat
Surume-ika (Flying Squid)	70% of Japan’s catch. Strong umami.	Sashimi, Tempura, Shiokara, Ika-somen.
Yari-ika (Spear Squid)	Slender shape. Elegant, refined sweetness.	High-end Sushi, or our butter-soy pan-fry!
Kensaki-ika (Swordtip Squid)	Famous in Yobuko. Crunchy and sweet.	Best for live sashimi (Ikizukuri).
Hotaru-ika (Firefly Squid)	Tiny (7-8cm). A sign of Spring.	Boiled with Sumiso (vinegar miso).

Squid Anatomy (English-Japanese)

Mantle (Body Tube) / 外套膜 (Gaitomaku): The main “meat” of the squid.
Fins / エンペラ (Enpera): The triangular “ears” used for steering.
Tentacles / 触腕 (Shokuwan): The two longest legs among the ten.
Legs / 足 (Ashi): The other eight shorter legs.
Suckers / 吸盤 (Kyuban): Gripping organs.
Siphon (Funnel) / 漏斗 (Roto): The jet-propulsion nozzle.
Innards / わた (Wata): The internal organs (including the ink sac).

Nutrition: The Ultimate Diet Food

Health Benefits: High in protein and low in fat. It’s packed with Zinc, Niacin, and Taurine, which helps boost metabolism and reduce fatigue.
Diet Friendly: Its pleasant chewiness makes you feel full faster, ideal for weight management.
Squid Ink (Ika-sumi): Unlike octopus ink, squid ink is rich in umami and widely used in pasta and sauces.

🔪 Cooking Tips: Texture & Preparation

About the Skin: Squid skin has four layers and is often considered a bit difficult to digest. Squid also tends to shrink and curl when heated.
To Peel or Not to Peel: In this recipe, we keep the skin on to enjoy its flavor and color. However, you can choose to remove it if you prefer a cleaner look or a softer texture.
Decorative Cuts (Optional): To prevent curling and improve texture, we often use:
- Kanoko-giri: Fine crisscross (diamond) incisions.
- Matsukasa-giri: “Pinecone” cut for a beautiful visual effect.

🛒 Ingredients : Ikayaki

Small Spear Squid:150g (Edible parts: cleaned, eyes/innards removed).
Dark Soy Sauce: 10g
Butter: 4g
Garnish: Ichimi-Mayo (Japanese mayo + red chili flakes).

🍴 How to make Ikayaki

👩‍🍳 Preparation (The Cleaning Process)

Separate the Body: The Mantle and the innards (wata) are connected by a thin membrane near the eyes. Insert your finger to gently peel away this membrane.
Remove: Slowly pull the legs out. Handle with care! If the ink sac bursts, it’s a big mess.
Trim: Cut the legs below the eyes and trim the tips of the two longest tentacles.
Beak: Remove the hard “beak” (mouth) at the base of the legs.
Wash: Rinse the inside and suckers thoroughly. Crucial: Make sure no sand remains!
Cut: Slice into preferred bite-sized pieces.
- While you can grill the squid whole for a striking look, I recommend slicing it into rings to ensure all sand is thoroughly rinsed out from the inside.

🔥 Cooking Instructions

Sauté: Heat butter in a pan and add the squid.
Finish: Pour in the dark soy sauce and sauté over high heat. The key is to let the sauce caramelize and coat the squid beautifully.

📖Related Link: Read the Japanese version of this article here! [イカ焼きレシピ]　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!