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.


Pan Fry Squids


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



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.


You can adjust the sauce combination to your own likeness.

Method for cooking the Squids

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