Ika Maruyaki (Panfried Squid with Home Made Teriyaki Sauce)

After once having this dish at a restaurant, I decided that I’d try making it myself (once I discovered I could get squid at the local fish market). I had to improvise, seeing as I didn’t have all the ingredients to make the marinade, but the results were decent. I chose the low-heat option for cooking the squid, and it took 30 minutes before it was tender enough to eat. The only complaint that I had was that the marinade was a bit strong when it was fully thickened, so I need to dilute it with something mild next time.

flofoodventure

Introduction:

Squids can be panfried quickly to tender perfection.

First method:

Cook squid fast over high heat

Second method:

Slow cooked squid to achieve tenderness
Anything between results will cause the squid to be chewy.

First experience tasting “Ika Maruyaki” at Mount Fuji

Ingredients:

Two large Squid (Sotong) cleaned and give a few cuts on the flesh without having to cut through.

Home Prepared Teriyaki Sauce:

Half cup of Superior Light Soya Sauce

Quarter cup of water

1 tablespoon Sherry Cooking Wine

2 teaspoon of Gula Melaka or raw sugar

2 tablespoon honey

2 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon Mirin

Combine all the ingredients into a non stick sauce pan over medium heat until sugar dissolved.

For glazing, add one tablespoon of cornflour and one tablespoon water.

Simmer until thickened.

Note:

You can adjust the sauce combination to your own likeness.

Method for cooking the Squids

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