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Ikayaki with rice

Ikayaki with rice is a dish of whole squid, grilled then glazed with soy sauce, honey and ginger, inspired by Japanese street food stalls. It serves 4, takes 30 minutes, rates as easy and costs about €3.80 per person. The key to success is drying the squid well before cooking and keeping the cooking time short so the flesh stays tender.

Tonight it's a Japanese street festival at home, with whole grilled squid glazed to a shine, real ikayaki like you'd find at a summer matsuri.

Ikayaki with rice
Total time
30 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Ikayaki is grilled squid the way you'd find it at a Japanese summer festival, whole, scored in a crosshatch, then brushed with a sweet salty glaze that caramelizes in the pan. The flesh stays tender as long as you don't overcook it, and the fine scoring lets the sauce soak all the way through. The result has that mix of crisp surface and soft center that makes the dish so satisfying.

It's a recipe that breaks away from your usual fish dinner, perfect for a weeknight when you want something different without spending hours in the kitchen. It appeals most to people who already like seafood and Japanese flavors, and it's less of a sure thing for kids because of the squid's texture. Serve it as a full meal with the rice, or as a generous starter for a dinner with other adults.

The ingredients

4 people

Fish counter

  • Whole cleaned squid 800 g

Pantry

  • Soy sauceoften in the pantry 5 tbsp
  • Honeyoften in the pantry 2 tbsp
  • Rice vinegar (or cider vinegar)often in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Fresh ginger 1 tbsp
  • Garlic 1 cloves
  • Scallions 3

Allergens Mollusks, Soy, Gluten

The step by step recipe

  1. Mix the soy sauce, honey, vinegar, grated ginger and crushed garlic.

    If you don't have mirin, honey and vinegar do the job just fine.

  2. Score the squid in a crosshatch on one side and pat them very dry.

    A squid that isn't dry enough will release water in the pan and won't grill properly.

  3. Cook the rice in salted water, then drain it. 12 min

    Let it rest covered off the heat for 5 minutes, it will turn out softer.

  4. Heat the oil over high heat and sear the squid, 2 minutes per side, then pour in the glaze and let it caramelize, turning the squid as it cooks. 8 min

    No more than 4 minutes total, beyond that the squid turns rubbery.

  5. Slice the squid into rings, coat them with the pan juices and serve with the rice and sliced scallions.

    Toss them briefly back in the pan with the juices so they're well coated.

Our tips to get it right

  • Pick medium sized squid, they're easier to score evenly and stay more tender when cooked than very large ones.
  • Make the glaze ahead of time, it keeps well in the fridge and actually tastes better after a few hours.
  • Use a hot pan and don't crowd it, the squid needs to sear and caramelize rather than steam in its own liquid.

The variations

  • Swap the squid for precooked octopus if you can find it, the cooking time will be even shorter.
  • For a version without shellfish, use thin chicken breast scored the same way, the glaze works just as well on it.
  • To save time, skip the marinating step and just brush the sauce on at the end of cooking, the flavor will be a touch less deep.

What to serve it with

  • A light miso soup starter
  • Edamame as a starter nibble
  • Plain green tea

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, cooked squid doesn't hold up well beyond that. Reheat it quickly in a hot pan to keep it from turning rubbery. Freezing isn't recommended, it really hurts the squid's texture.

Questions about this dish

How do I know if the squid is dry enough before cooking?

Pat it thoroughly with paper towels until no damp spots remain. If it's still wet, it will release water in the pan and won't sear properly.

Can I make the glaze ahead of time?

Yes, mix it the day before and store it in a sealed jar in the fridge. It actually develops more flavor as it sits.

What can I use instead of rice vinegar?

Cider vinegar works well, which is actually what the recipe already calls for as an alternative. Plain white vinegar can work in a pinch but it's a bit sharper.

How do I keep the squid from turning rubbery?

Keep the cooking time short, no more than 4 minutes total once the glaze goes in. Beyond that, the squid's fibers tighten up and the texture turns firm.

How long does it take to make an ikayaki with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ikayaki with rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ikayaki with rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.

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