Best Ginger Squid Japanese Style Ika Shoga Yaki Recipes

Squid with Ginger-Soy Sauce Marinade image

Provided by Tadashi Ono

Yield Serves 4

Number Of Ingredients 4

1/2 cup soy sauce
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles), cleaned

Steps:

Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

Pork Shoga-Yaki (Japanese Ginger Pork) image

Provided by Ziggy_Star

Categories Pork

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/2 lb pork loin, sliced thinly (the thinner the better,)
2 tablespoons soy sauce
2 tablespoons mirin
1/2 tablespoon fresh ginger, grated
1/2 tablespoon canola oil
1 tablespoon brown sesame seed (optional)

Steps:

Mix the soy sauce, mirin and grated ginger in a small bowl.
If the pork if fatty, make small cuts in the fat to prevent the pork from curling while cooking. Place pork slices in dish and cover with the the soy sauce, mirin and ginger marinade for 5 minutes.
Heat oil in a frying pan over medium heat and add the sliced pork.
Cook over medium heat for 1 minute and flip the slices over. Add the marinade and cook until pork has browned and sauce is reduced. Remove from heat and sprinkle pork slices with sesame seeds.
Serve with white rice and leaf lettuce.

Nutrition Facts : Calories 289.6, Fat 19.4, SaturatedFat 5.8, Cholesterol 68, Sodium 1145.3, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 24.6

Squid Salad or Octopus Salad - Japanese Style image

Provided by Chef floWer

Categories Squid

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

mixed salad green, to taste
700 g squid or 700 g baby octopus, fresh
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 garlic clove, crushed
1 pinch chili powder, to taste (shichimi togarashi)
3 tablespoons low sodium soy sauce
1 tablespoon freshly grated gingerroot
1/2 teaspoon caster sugar (to taste, you could add more or less)

Steps:

Wash, pat dry and cut salad leaves into bite-size pieces, then arrange the salad leaves into serving dish. Set aside.
For the squid/octopus cut the body and legs into 1.5 cm thick then season with salt and pepper.
Heat the olive oil in a frying pan, add the garlic and fry until you can smell its aroma.
Add the squid/octopus into the pan with the garlic and cook until done. Squid/octopus' colour will change and it will no longer be transparent, Please NOTE do not overcook as it will becomes tough.
Remove from heat and place on top of the prepared salad leaves in serving dish.
Return frying pan to the heat, add the soy sauce, ginger, sugar and mix well with any remaining cooking juices from the squid/octopus, making sure that all the sugar dissolves.
Pour dressing on top of squid/octopus then sprinkle some chilli powder or shichimi togarashi.
If there is a lot of dressing you could serve it separately and dinners could help themselves if they wish for more dressing.
Enjoy.

Nutrition Facts : Calories 236.1, Fat 9.4, SaturatedFat 1.6, Cholesterol 408.5, Sodium 503.2, Carbohydrate 8.2, Fiber 0.7, Sugar 0.9, Protein 28.2